I need some advice, in Australia tower cakes are in vogue. If a standard tier is 4' (5" when iced), how tall should each tier of a tower cake be? I was thinking of making it 8' - 2 lots of 2' cakes with a smaller board in between so that each piece when served is only 4'. this means from the bottom up it would be 2" cake, buttercream filling, 2" cake, thin board, 2'cake, buttercream filling, 2" cake. Once iced (buttercream) you don't see the board.
Does anyone have another way of doing it?
That's exactly how I plan to do a two tier double barrel cake next month, with sps of course!
yes it's a stacked 2-tier cake where both tiers are the same size -- don't forget the dowel of course