I'm making a two tier cake and I think both tiers need to be 3 layers. I'm worried the bottom tier (9" rounds) will fall on itself because it's too heavy. It's a pretty heavy chocolate cake...not too dense. Any suggestions? Am I worrying for no reason?
AI'm confused. What do you mean fall on itself? Adding another layer will only make the tier heavier. Maybe I'm just super hungry and not understanding correctly! :)
I'm worried that when I frost and cover the 3 layers with fondant that it will be so heavy that it will fall or I'm picturing it just crushing down on itself.
AUnless it's designed that way, all of my tiers are 4" high, so 2 2" tall layers. My cake is a wasc recipe which can be pretty heavy and I've never had that problem. Using a good support system with stacking is always important with any cake, though, but that's not really an issue with just the bottom tier, itself.
Usually anything less than 6 inches will do fine without crushing itself.
I've just done a 3 tier wedding cake, and both sponge tiers were 3 layers of cake and held up just fine!