I am making my first wedding cake in September (i only have experience of birthday cakes etc., but have done some tiers before)
However my friend wants 4 stacked tiers, she would like 2 fruit and 2 sponge tiers and around 140 portions. I have established that for her design tiers in 2" steps eg. 6" 8" 10" 12" would look best. Which sizes are advisable 6-12" or 8"-14" etc., also i am unsure as to what to do in fruit and which in sponge. Does a 12" sponge cook ok, i mean evenly? I know a 12" fruit takes about 6hrs!! i have never done one that big before! Should the fruit tiers be at the bottom as its heaviest? (i will stack properly with dowels and bases) also her preference is for sponge so maybe doing both bottom tiers in fruit would be too much? not to mention the cost! (it is a present!)
Would appreciate any advice from you more experienced people!! Thanks
I often do top tiers in fruit because clients like to keep their top tiers, so there is no issue there assuming you dowel correctly.
I would suggest a butter cake, not sponge. Unless you are in the USA and sponge is a generic term for things like WASC.
Your 12" tier in fruitcake would make a whole lot more sense than the 10" cake. I bake fruitcakes in 3" deep pans not filled to the top, and the 12" took about 5 hours.
You would do well to measure the heights to make sure that your butter cake and your fruitcake are the same height after filling the butter cake layers.