TEsplin Posted 3 Sep 2012 , 1:10am
post #1 of

I have been practicing with a lot of wedding cakes, but my layers are not nearly as thick. What do I need to do for this? Simply make more cake batter and cook longer, buy deeper pans, or use 3 layers per tier?

Thanks!

5 replies
kelleym Posted 3 Sep 2012 , 1:14am
post #2 of

A standard wedding cake is 4" high. You can achieve this with 2-2" layers or 1-3" cake, torted and filled. This tutorial that I made is geared toward preventing bulging, but it shows you how to make perfect 2" layers. After I've torted both my 2" layers and filled them (4 layers cake, 3 layers filling), my cakes are about 4.5" high, but I enjoy the slight bit of extra height. http://tinyurl.com/pq9swv

CWR41 Posted 3 Sep 2012 , 4:56am
post #3 of

This batter chart might be helpful:
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

BakingIrene Posted 4 Sep 2012 , 4:57pm
post #4 of

Buy and use the "magic cake strips" to prevent waste from the humps. The pack of 4 strips is intended for the larger cake pans. You will have moister as well as evenly baked cakes.

pieceofcake561 Posted 5 Sep 2012 , 12:09am
post #5 of

Slightly off topic, but are wedding tiers ALL four inches tall? I've heard that the cake looks distorted when the 14" tier I the same thickness as the 6" tier. Is this true?

kelleym Posted 5 Sep 2012 , 12:12am
post #6 of

I have never heard or experienced that.

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