Can someone give me an idea of how to cut and serve a really tall cake...say 4-5 (8) inch layers of cake..
I assume that it is disassembled some way, but would like some ideas how not to ruin it while cutting. Thanks
My tiers are usually 4"- 4 1/2" tall. That's 4 layers of cake with 3 spaces of filling. That fits nicely on a plate.
For larger amounts, it depends on the size.
When I construct a 6 layer (6' - 6 1/2"), I place a cake board & supports between two 3 layer cakes. In that case, cut the cake down to the cake board (this will be 3 layers of cake). Once that cake is served, remove the cake board & cut the next cake (also 3 layers). It's like 2 cakes in one.
"Double barrels" are usually 8 layers. The cake board is then at the bottom of four layers of cake. Cut and serve the same.
Hope this all made sense.
Thank you, that makes sense now...when you said to use the cake boards, since I haven't made one, I hadn't thought about using the cake boards...totally helps, thanks