Tiny Tiered Cake, Question On Stacking
Decorating By LukeRubyJoy Updated 11 Oct 2006 , 12:52am by LukeRubyJoy
Hello all!
I am doing a teeny tiny tiered (TTT) cake for my sister. The tiers are 2", 3" and 4" and will sit on a 6". They are about 2" high each, and I am not sure if I will torte them or not. So, my question is, do I need to do anything by way of support?
I have stacked the un-frosted cakes on top of each other and they seem okay, but....I have never done a tiered cake of any sort. So, any tips will be helpful. I have read about doweling and using those plates to seperate layers, but I don't believe that will be necessary. Given the size, I am afraid they might split apart if I try anything. Maybe a few thin straws in the bottom layers or some skewers maybe??
The cake is chocolate and will be frosted with BC (made with a touch of nutella and coffee). Thanks for all your help folks!! It is for her engagement (a mini wedding cake!)
I think with something that small, the most I would consider is one thin skewer down the center just to prevent a 'fallover' situation. I don't think you would need dowels for support as weight will not really be an issue with that size. It sounds absolutely adorable though!
How about coffee straws? They are really small and you can cut them to size.
True, true. Coffee straws would fit the theme too!! I think I may skewer down the middle. I am afraid, because it DOESN'T have the weight, that it may topple over. I finished the BC, and I should have used more coffee. I taste the hazelnut just fine, but lost the coffee (I only used 4 Tbs). So, may taste tmw to see if it is set up stronger....if not, will have to buy some expresso!!
Thanks Cheffie! Will keep everyone posted! Thanks for all the advice.
Ok everyone, so I ended up making a "topsy turvy" bigger cake, and a Teeny Tiny Tiered(TTT) cake for my nieces. The TTT is on a sandwich cake, and is only about 4 inches tall. I was afraid to do more angles on the bigger cake because there were chocolate chips in the batter (hindsight is 20/20...no lumps in the batter D.A.!!) When I cut through, sometimes I hit a chocolate chip, and it made it really tippy because of the divet that it left.
I ended up using straws in the bottom 3 layers, and a skewer through the center. So, it is pretty lame, but my sister liked it and her fiance too. As I said before, it was a chocolate cake, with nutella and coffee in the BC (tasted AWESOME, which is really the key!!)
So, comments, constructive criticism (without being overtly mean), would be welcomed. I think I'm gonna have to start using Fondant soon! This smoothing of the BC is about the death of me 
Wow, the lighting in this picture makes the smooth job look a lot worse than it seemed in person!! YIKES!
I have used lollipop sticks that you can find in the candy making section of a craft store. They are sturdy but not too bulky. I have used them in wedding cakes.
Good luck.
Have you tried the foam roller method that I was telling people about? In case you hadn't read it, the thread is http://www.cakecentral.com/cake-decorating-ftopict-42675-.html . I swear by this method and other people are finding that it works great for them too. Your topsy turvy cake is gorgeous, but if you are unhappy with how smooth your icing is... try my method and see if it helps! Happy baking!
Thanks, mkolmar: Funny thing, My soon to be bro-in-law STBBIL) took a bite, then said, "Hey, that's good" like he's expecting it not to be....then he ate the whole 2nd tier! My sis (God love her) goes, "what's the F for" my STBBIL says "Fiutak!" DUH....their STB together last name!! My sister is funny! not always the brightest bulb over their orchid plants, but funny!!!
Wow, the lighting in this picture makes the smooth job look a lot worse than it seemed in person!! YIKES!
I hear ya.....I did ONE mini cake a 6" and a 3" and it looked really nice in person.....then when I saw the photo I was like.....ugh...doesn't look like I even TRIED to smooth the icing......film is not forgiving.......your cakes however look awesome.......I love all the little chocolate flowers and the monogram you put on the chocolate one.......so cool looking!!!!
I did ONE mini cake a 6" and a 3" and it looked really nice in person.....then when I saw the photo I was like.....ugh...doesn't look like I even TRIED to smooth the icing
Those tiny cakes are WAY HARD to frost!!!!! Way more hard than bigger ones. They are so light, they move so easily!!
I think if I do another mini, I will have to get in touch with my inner fondant, or use a whipped type frosting that is supposed to be fluffy looking instead of smooth!
Julisa, Thank you for your nice compliment.
When I did mine, I used the Bake Easy spray from wilton. I'll tell you, I love that stuff. The other thing, I let them cool all the way before I tried to remove them. I may have had to run the knife around the outside, but I can't remember having a problem. My little set came from Currant (you know the card/wrapping paper catalog). There were 2 of each in 2, 3, and 4 inch. And a little frosting decorating thing. It is a jar-like syringe thing with 5 or 6 different tips. Cute, but I haven't tried it yet.
I'm so intrigued by those little tiny pans!
I looked them up, here's the link if anyone else was interested:
http://currentcatalog.com/productDetail~subCatID~756~superprodid~11610.asp
LukeRubyJoy, do you like those tiny pans? Also I've noticed that a camera flash brings out every flaw, even one's you can't see - in icing. Stinks!!!
LukeRubyJoy, do you like those tiny pans? Also I've noticed that a camera flash brings out every flaw, even one's you can't see - in icing. Stinks!!
Yes, I did like them. Only used them one time so far. I did an extended cake mix, and got all the little pans, plus 2 6". All baked full - over the top ridge of the pans (6"s baked to the top). And you have to use a cookie sheet underneath them. The little one doesn't balance on the oven rack! The little one baked in about 8-10 minutes for me, while the 3" baked in about 20. The 4" and 6" took about the same amount of time, 4" just a bit shorter. If you just use a regular cake mix without extending it at all you might only fill the 6 pans. But, then it would be really hard to frost because it would be so fluffy.
I think these will be fun for Christmas, to make little tree cakes, because the frosting doesn't have to look smooth.
Oh, also, because they are so light, it was kind of scary to transport. I stuck a skewer through from the top to the bottom for added support.
I agree with you about the flash....same as standing in front of my bathroom mirror with my super-bright bathroom mirror lights. I can see every pore! YIKES!
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