I have a boy's birthday cake due this weekend, theme is The Avengers. His family has been extremely supportive of my little cake business, and this is the third year I'm making his cake. I tend to go over-the-top on his cakes every year, so there is some pressure to make a pretty great cake. The problem is I'm at the end of a very busy cake season and frankly I'm tired as I work a FT job too. I just don't have it in me to do something really amazing, but I want to do something special for him.
I came up with the idea of three 6" rounds stacked vertically, each one representing a different Avenger, with Thor's hammer on top, so it will be tall and narrow. I've never seen a cake stacked this way, has anyone tried this? I've never stacked layers of the same size on top of each other. I do use the Stress-Free support system so I'm not concerned about it collapsing, and a center dowel obviously is a must. I think it would be pretty cool to have a tall straight tower of cake, and that could give me the cool factor I need without being too difficult. They don't need a huge number of servings. Thoughts? Thanks in advance!
I just made a cake about a month ago with 3 tiers of 6" rounds to look like a birthday candle. It's in my pictures. I doweled each tier and did put a center dowel through as well.
Yes, just like JillyPlot states. I made a pill bottle and it turned out well.
As long as there is limited transporting you should be fine. Such a thin, huge tower will be h ard to transport.
Deliver it with the hammer off the cake. Make sure the cake comes out of the fridge right before you start driving.
This forum has many opinions. Here's mine. This is NOT a huge thin tower...a stack of 6 cakes 10" diameter would start to qualify for such a description.
What am I missing? 3-6" rounds are only about 5 or 6" tall. Did you mean 3 tiers with 3 or 4 layers per tier?
CraftyCassie- I was referring to a 3 tier 6" cake, I believe that's what the OP meant as well.
I have made several of these , there are a couple in my pics. Just make sure that they are dowelled and supported properly . The ones I have done have travelled fine with the customers. I ganache and fondant cakes , I actually stack with the boards just a wee bit bigger than the cake and ganache out to the boards once firm this gives a good base to fondant and helps to stabilise.