How High Will My Cake Be Roughly? Best Way To Do It?
Decorating By kelebek91977 Updated 18 Sep 2013 , 6:02pm by kelebek91977
Im making my first tiered cake with round pans. The sizes are 11", 8" & 5". Each are 3" deep. Would i be best off cutting each round in half and filling it with butter cream / jam or making two of each round and filling them? Im guessing that would be a high cake if i made two of each.. Its hard to envisage what height the full cake will end up if I half only one round and fill/ice it.
Each round will be butter creamed and iced. Any ideas please? Its my first tiered cake for my daughters birthday. (1st and 5th joint) :-)
Of course it depends on the look you want. A standard size is a 4" tall tier. Mine usually consist of 4 (3/4" high) layers each with 1/4 inch of filling. You wind up with a 4" tier. For your 3 tiers, you would wind up with a 12" high cake.
But you should do what you feel is comfortable. I make my layers 3/4 inch because my clients seem to like the cake to frosting ratio. It's like every bite has the right amount of cake and frosting together.
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