Tier Sizes For Camo Wedding Cake

Decorating By Njewett Updated 1 Jul 2016 , 1:26am by Njewett

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Njewett Posted 30 Jun 2016 , 1:45am
post #1 of 16

I have been asked to make the cake pictured below.  I have already searched the forum some to see what size difference i want to have my tiers. Passed off what  I found it recommended to 4 inch difference in between tiers.  I am going to make the bottom tier 18 inches but it will be dummy cake. The remaining  are all cake and be 14 inches, 10 inches, 6 inch and 4 inch.  Do you think this will be okay?  


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15 replies
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Bakerlady2 Posted 30 Jun 2016 , 3:12am
post #2 of 16

IMHO I don't think the 6" and the 4" will look right. Once they are stacked together they will look too much like the same size, unless you want that look.  You are planning on making a 5 tier cake ? 

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kakeladi Posted 30 Jun 2016 , 5:24am
post #3 of 16

Yah, I tend to agree w/ her ^^^^

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kakeladi Posted 30 Jun 2016 , 5:25am
post #4 of 16

Also, how many people do you want to serve?  That should dictate how big the tiers should be.

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Nana52 Posted 30 Jun 2016 , 9:48am
post #5 of 16

I agree, also with Bakerlady2,  I made that mistake of a 6" and 4" on the top.  Ended up taking the 4" off because it didn't look right.  

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Njewett Posted 30 Jun 2016 , 10:01am
post #6 of 16

Thank you for all the suggestions.


They want a five tiered cake that needs to serve a 100 guest. They want to save the top tier for their one year anniversary.  Would I be better off making a 18" dummy cake for the bottom with the second tier being 15". The third tier being 12" and another dummy cake. The fourth tier cake  9"  and the top tier 6" (note being counted for serving guests).  Will a 3" difference between tiers look okay?

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melmar02 Posted 30 Jun 2016 , 3:53pm
post #7 of 16

Have you sketched it out for them/yourself? Bakingit dot com is a free desktop site (mobile site is for a fee) that will allow you to select the size of your tiers (diameter and height) and then it produces a rendering for you. I would play with some variations on there so you and your client have a visual. 

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kakeladi Posted 30 Jun 2016 , 4:30pm
post #8 of 16

this is where you as the pro needs to 'talk dutch' to them and explain it just will not look right w/5 tiers. Just because they 'want' does not mean it will be perfect.   You can make the 4"er for them..........I often did similar & put it (boxed) under the cake table for them to have.  Only 1 person came 'unglued' & ranted  "I don't want my cake on the floor!".  It's boxed for goodness sakes. 

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Bakerlady2 Posted 30 Jun 2016 , 4:59pm
post #9 of 16

This might work....6" (no serving) 9" (22 servings) 12" (30 servings) 15" ( 50 servings) 18" ( dummy)  that's 102 servings . for thr 15" , I would bake a 16" cake and trim it to measure 15" or 14 1/2 " so it measures 15 " after its iced. But this would leave no room for error if the servers cut the pieces too big. 

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Bakerlady2 Posted 30 Jun 2016 , 5:01pm
post #10 of 16

That would give you 5 tiers and 100 servings. 

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kakeladi Posted 30 Jun 2016 , 5:29pm
post #11 of 16

Why cut down the 16"?  If it's left full size there won't be that much extra servings and give some wiggle room for the servers.

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Bakerlady2 Posted 30 Jun 2016 , 5:33pm
post #12 of 16

Yea , that's true. I wasn't thinking it all out. I was focusing on the inch difference between layers and it probably won't be noticed either. 

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kakeladi Posted 30 Jun 2016 , 9:12pm
post #13 of 16

That happens to us all from time to time :)   Just don't let it happen again or everyone will think you are older than dirt like me HAHA

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Bakerlady2 Posted 30 Jun 2016 , 10:18pm
post #14 of 16

I am older than dirt, lol. Or getting there. 

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CWR41 Posted 30 Jun 2016 , 10:43pm
post #15 of 16


Quote by @Bakerlady2 on 5 hours ago

This might work....6" (no serving) 9" (22 servings) 12" (30 servings) 15" ( 50 servings) 18" ( dummy)  that's 102 servings . for thr 15" , I would bake a 16" cake and trim it to measure 15" or 14 1/2 " so it measures 15 " after its iced. But this would leave no room for error if the servers cut the pieces too big. 

If you use the Wilton industry standard serving chart, these sizes actually serve 176, 188 including top tier (12), not including the charges for an 18" dummy (just because the 6" and 18" aren't being served, don't forget to charge for them)... http://www.wilton.com/cms-baking-serving-guide.html


I think you'll have to go with a 2" difference between sizes.  If 100 servings are required, you'd get exactly 100 if you made square tiers...  4" sq = 8 (not served), 6" sq = 18, 8" sq = 32, 10" sq = 50, 12" dummy = 100 + 8.


Otherwise, proportionate round tiers would serve more than required unless they don't mind having extra... 6" = 12 (not served), 8" = 24, 10" =38, 12" = 56, 14" dummy = 118 +12.

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Njewett Posted 1 Jul 2016 , 1:26am
post #16 of 16

Thank you all for the suggestions.

Melmar02- thank you for recommending bakingit dot com. The site was helpful.  I made the following two configuration for the cake.  A four tiered and five tiered. I am still working on figuring what tiers will be the dummies for each.



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