Tier Height Help Please!

Decorating By pj22 Updated 19 Apr 2014 , 8:25pm by Claire138

pj22 Posted 18 Apr 2014 , 4:00pm
post #1 of 16

Hi!!

 

I wanted to get some opinions on how tall the tiers should be made for a cake like this picture below. Do you think 4"tall will be good enough, or should I do 6"tall tiers that are carved and tapered?
 

I think there is not much slant on the top, but more tapering all over the sides? Any advice on doing this would be appreciated!! Thank you!!!

 

15 replies
Claire138 Posted 18 Apr 2014 , 4:17pm
post #2 of 16

This looks like it was made in those topsy turvy pans, the sizing is so exact I'd be really really impressed if someone hand carved those. 

pj22 Posted 18 Apr 2014 , 5:58pm
post #3 of 16

AThanks Claire! But if I'm making it using 2inch pans, would 3 2-inch layers be advisable. Or just 2?

AZCouture Posted 18 Apr 2014 , 7:11pm
post #4 of 16

AI generally bake the same amount I would for a normal tier, which once filled and iced is about five inches tall. You'll be carving a slant off if each top, and then flip it over and reattach it, giving even more height. Google mad hatter or topsy turvy cake tutorials so you can get a visual.

AZCouture Posted 18 Apr 2014 , 7:11pm
post #5 of 16

AAnd there is also the carving you need to do to get the tapered sides. But Google it so you can see.

acakedecorator Posted 18 Apr 2014 , 8:23pm
post #6 of 16

I think it depends on how much you are going to torte and fill it. I would personally go for the 6 inch tiers because I sometimes think that my 4 inch tiers look too squaty. I personally prefer taller tiers on topsy turvy cakes as well.

pj22 Posted 18 Apr 2014 , 9:49pm
post #7 of 16

Thanks so much!! Another question was - There doesn't seem to be a lot of slant on the top of each tier. 


I saw the CC tutorial on topsy turvy cakes and it had a well kind of cut made on top of the bottom tier, to give the middle tier a flat surface to sit on. The cake was scooped out, then covered in fondant, then the middle tier sat in that indentation/hole.


Since this is not too slanted, should I still create that hold space, or just place the middle tier directly on top of the slanted bottom tier?

 

If I make the well, then how will that sharp ribbon border come around sides of the middle tier? Won't it be a bit rounded? Hope I've been clear in explaining...! 

acakedecorator Posted 18 Apr 2014 , 11:09pm
post #8 of 16

With such a slight slant as the bottom and middle tiers have, I don't think it is necessary to create the "well" unless for peace of mind.

 

I do not quite understand your question about the ribbon. I would put the ribbon on after I stacked the cakes, if that helps.

pj22 Posted 19 Apr 2014 , 12:09am
post #9 of 16

AThanks so so much acakedecorator!! Appreciate your help!

pj22 Posted 19 Apr 2014 , 12:10am
post #10 of 16

A

Original message sent by AZCouture

I generally bake the same amount I would for a normal tier, which once filled and iced is about five inches tall. You'll be carving a slant off if each top, and then flip it over and reattach it, giving even more height. Google mad hatter or topsy turvy cake tutorials so you can get a visual.

Thanks to you to AZ! :)

acakedecorator Posted 19 Apr 2014 , 12:43am
post #11 of 16

Quote:

Originally Posted by pj22 

Thanks so so much acakedecorator!! Appreciate your help!


You're very welcome! Glad I could help!

AZCouture Posted 19 Apr 2014 , 2:27am
post #12 of 16

ANo, I don't do that "carve a well for the tier above to sit in", I learned how to make the real madhatters from a Planet Cake instructor, and when I look at the other style, they just look like hacked off lipsticks. There's no wonkiness to them when they're not tapered and don't have severe angles. Here's a pic from the class I took. Can't wait to make a three or four tier one someday! Have to find someone with a big budget too, cause I use ganache and a whole lotta time! :D

https://m.facebook.com/photo.php?fbid=477116242318780&id=110414962322245&set=a.111110475586027.10211.110414962322245&source=48.

auzzi Posted 19 Apr 2014 , 2:42am
post #13 of 16
pj22 Posted 19 Apr 2014 , 8:13am
post #14 of 16

A[quote name="AZCouture" url="/t/773831/tier-height-help-please#post_7505838"]No, I don't do that "carve a well for the tier above to sit in", I learned how to make the real madhatters from a Planet Cake instructor, and when I look at the other style, they just look like hacked off lipsticks. There's no wonkiness to them when they're not tapered and don't have severe angles. Here's a pic from the class I took. Can't wait to make a three or four tier one someday! Have to find someone with a big budget too, cause I use ganache and a whole lotta time! :D

https://m.facebook.com/photo.php?fbid=477116242318780&id=110414962322245&set=a.111110475586027.10211.110414962322245&source=48.[/quote]

OH wow! Those look amazing!!

pj22 Posted 19 Apr 2014 , 8:14am
post #15 of 16

A

Omg! Thank you thank you!! I've been looking forever for the artist who made this cake! I found it on her page! Thank you!

Claire138 Posted 19 Apr 2014 , 8:25pm
post #16 of 16

Gorgeous! Can't believe they aren't done in the topsy turvy pans. Looks amazing.

Quote by @%username% on %date%

%body%