i just started talking wilton 3 class last weekend but it's been over a year since i took wilton 1 + 2. so i do remember most of the things i learned. but when i went to the frist class the instru. was talking to us about what we will need for the last class which is the tiered wedding cake. well my question is she said that she wants us to do a 10", 8", and a 6" and they need to be double layer each one. so that is were i am confused what does double layer mean: is it for example: one 10" cut in half and put filling in the middle and stack it on top to be double layer, or is it: two 10" filling in middle and stacked on top of each other to be a double layer....i'm driving my self crazy with this.. so if those of you who the class did you have to do this double layer thing or is it my instru. only...

thanks shaddi

I took my classes last summer. In the Course III we only did a two tier, 10" and 6". But they were two layers each. That would be two 10" stacked and filled and two 6" stacked and filled. I am sure that is what your instructor means.

Hope I explained it clearly enough.

Same here - 2 tiers, but each tier was 2 layers. I have never seen a 3 tier Wilton Class cake - they are always 2 tiers as far as I know.

The final cake for course 3 should be 6 and 10 inch 2-layer cakes. That is a 6 inch tier and 10 inch tier. Both tiers are 2 layers as the others have said.

thank you so much for your reply. yes i know that the class is to be a 2 tier cake but the instructor said that in her class she have everyone do a 3 tier so that we can learn to do 10" and 8" both stacked on top of each other and with the 6" being tier with the dowels. i don't mind doing it cause i get to learn how to do it both ways at the same time. so that's cool. thanks again for your help.

*in which that is alot of cake i have to do. but i just found out this morning that my mom and aunt from fl. are coming up to va to visit me to go the w.dc to see the cherry blossom so on their way back home they can take the cake with them..that is a great idea..

Tiered cakes are supposed to have 4" between them as per Wilton. Therefore, a 10, 8 & 6 are way to close in size. Despite that, if you want to take a shortcut, you can make each cake in a 3" deep pan and don't bother cutting and filling them. I've never made my students make any specific cake, especially at the end of course 3. I think it's important that they use their own cake knowledge for the final cake. GL!