Im making my first tiered cake with round pans. The sizes are 11", 8" & 5". Each are 3" deep. Would i be best off cutting each round in half and filling it with butter cream / jam or making two of each round and filling them? Im guessing that would be a high cake if i made two of each.. Its hard to envisage what height the full cake will end up if I half only one round and fill/ice it.
Each round will be butter creamed and iced. Any ideas please? Its my first tiered cake for my daughters birthday. (1st and 5th joint) :-)
Of course it depends on the look you want. A standard size is a 4" tall tier. Mine usually consist of 4 (3/4" high) layers each with 1/4 inch of filling. You wind up with a 4" tier. For your 3 tiers, you would wind up with a 12" high cake.
But you should do what you feel is comfortable. I make my layers 3/4 inch because my clients seem to like the cake to frosting ratio. It's like every bite has the right amount of cake and frosting together.
Thank you. I'll stick with baking one round each. :-)