For my birthday in a couple of weeks I want to make a topsy turvey cake. I was thinking 3 tiers but I may end up having to go with 2 because of my supplies I have.
It will be feeding about 25 ppl. I was thinking of doing the bottom tier with 2-5" and 1-6" then the next tier 2-4" and 1-5" . I was figuring these sizes based on the directions on this site.
Does this sounds feasible? What I have for round pans are 8", 6", 5", 4", 3", 2" Does anyone have any other suggestions on what sizes to use together?
This will be my first cake like this and want to get started baking the cakes this weekend b/c the week of my birthday is already booked solid and want to get as much of a head start on this as possible.
Any help anyone can give me is greatly appreciated. Tips, lessons learned?
Leily
Someone else on the site said to use alot of dowels but she used so much that there wasn't much cake left to support and it was very fragile. Another said she didn't use enough dowels and when she left the room and came back it was just a pile of cake and fondant! So... find a happy medium.
thanks for that! I have been reading through as many topics as i can find about this. maybe I will just stick with the two tiers for this one, I think the 3 are more dramatic, but I don't think I will push the limit on this one. Thankfully i only have to travel about a mile to the restaurant, but it is over hilly and brick roads.
Keep 'em coming!
Leily
Make sure you support the layers enough so that each tier is not holding up the one above it. I have tried this style twice and have not had the best of luck!!!!! I didnt support enough and well, that previous post I believe was me!!! LOL! I also cut the bottom with too small a base to support the top so it was a mess all around! You can look at my pics, I have a b&W three teir and then a funky tim burton 3 tier that I "tried" to do this with. I also found that a regular bottom base is more secure as a base then if its tapered....I ended up recovering only the top two layers and had to do a quick save when my bottom tier deteriorated in a pile of crums overnight!!! Its not as easy as these directions make it seem but definatley something I want to keep trying to perfect!!!! Love this style! Please let me know how yours turn out and if you have found any tricks!!!
Sarahleecookies what do you mean by having a "regular bottom base is more secure" ? are you talking about the cake itself? Can you give me example of sizes you would recommend? do you mean like all the same size in each tier? that one statement kinda confused me. Maybe i'm just thinking to much on this one.
Leily
sorry I have been away for awhile! Yes, all the same size like a normal tier in a normal cake, the directions say to use different sizes for each teir but it didnt work too well for me! You can check out my pic of the black and white cake in my photos and see what I mean.... Just use a really firm cake vrs a moist cake for this! My miost cake crumbles everyhwere!!!
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