I have a 4 tier wedding cake to do. I have a few questions:
Do you think 4" is to small for a top tier?
I was thinking 3" difference between tiers. so the cake would be 4/7/10/13 or should I do 6/9/12/15
or should I do 2" difference and do 4/6/8/10 or 6/8/10/12?
Is each tier the same height or does the height decrease from bottom to top? If so what height should I be doing each tier?
AI don't think a 4" is too small for a top tier, I use them for mini stacked cakes. However, I think it will look strange with the proportions you listed first. But you can make whatever looks good to you.
Take your pans and stack them, see what you think. Or cake dummies if you have them.
My standard tiers are at least 4" high, unless I'm mixing sizes/shapes.
How many servings do you need?
So you mean just do a 2" gap between tiers?
There will be more than enough cake regardless of what size I decide on, its not a very big wedding. But the cake will get eaten in the days after the wedding. So I just need to decide on what looks best.
AThere's an all white design in my pictures that is a 6/8/10/12 all 4inches tall if you want to look for reference. I quite like the tall, towering look that that provides, but a 6/9/12/15 looks more traditional.
4inch top tier is fine as well, I think.
oooh lots of cool construction questions--
4" top tier is fine-- i decrease the height from bottom to top--good call on your part--sometimes i just add boards under the bottom tier to get the height and ice it all as one--
the height of each tier is up to the decorator and it just depends on the look you want & sometimes on how it bakes up y'know--
i would first decide how tall i want my top tier to look then plan the rest--a 4 x 4 top tier is going to tower visually over a 4 x 14 to me so i'd oomph the 13 to 4.5" or 5" tall to have enough height to make it all work--but still depends on the exact height i want the top tier
if you went with a 4 x 3 then 7 x 3.5 then 10 x 4 then 13 x 4.5
your top tier is 3/4 as high as the circumference and your bottom tier is approximately 1/3 as high as its circumference--might need to decrease it more going up or maybe just the top tier should be shorter--i just eye ball it
i love a 3" graduation between tiers --it's my favorite
depends on how many servings you need on whether to go with 13 or 15 on bottom
AI like the graduated height, thank you! I think I will do 4/7/9/12 I thought maybe I could the 9" tier at 6" high Would that look ok? I like the idea of 1 tier being slightly taller. Would I still graduate the other tiers? Or do them all 4" high?
I like the graduated height, thank you!
I think I will do 4/7/9/12
I thought maybe I could the 9" tier at 6" high Would that look ok? I like the idea of 1 tier being slightly taller. Would I still graduate the other tiers? Or do them all 4" high?
the sky's the limit--it's your choice of course to do them any way you want--i think a long tall tier is a great idea--you're right the graduation is not as important--in fact the others all 4" would be pretty cool to enhance the effect of the tall one--
best of the best to you
AI always make the middle tier an inch shorter than the rest of them if there's 4 tiers. So typically I have a 10x4, 8x3-3.5, 6x4,4x4. I've never actually done the tiers with 3"spacing. I don't have odd number pans
ASo I am in the process of decorating this cake. The 12" dummy tier will be 4" by the time it is iced. So I then have 9", 7" & 4" tiers.
Will this look ok. 12x4 9x 6 7 x 3.5 4 x 3
Or should the 7" tier be the taller tier?
Or should all the tiers be 4" tall except the taller tier?
do you have any dummies you can play around with--find bowls & soup cans to jack up your cake pans & whatever to kind of get the general profile differences?