heres what I have to say about the 6" cake....Goshdarn everloving sonofagun dagnabit little piece of crap cake 
I never again want to make a 6in cake.from now on my small top tirer is 8in.Every blessed time a make a 6in round cake it ALWAYS leans.I just made a small bday cake 8in w/ 6in on top and the darn thing is leaned to one side.I don't know what the heck is the deal with this.AND I have 5(yes 5) wooden dowels under a little 6in and they were all the same hieght AM I the only baker with a huge 6" cake dilema
I hate the darn things too--they're not heaby enough to stay in one place while you're trying to smooth the icing and if you hold it in one hand while you ice with the other it gets lopsided! I only make them for the top layer of wedding cakes, or I make one layer ones for baby smash cakes. Hate them I do!!!
I just made a 6" that was stacked on an 8" and I figured out something that is helpful. What started out as a way to keep icing from getting all over everything acutally helped with icing.
I put a 12" cake round on my turntable, placed a sheet of waxed paper down and then the 6". The cake round helped with moving it without messing it up. The wax paper kept the mess off the clean 12" and gave me something to hold on to while icing. I still had to touch the thing on occasion but I could manipulate the wax paper (hold up, etc) and it really helped. Plus, it kept the icing mess off of everything.
Now I'm scared....I have a wedding in September (my first) in which I'm making 28 6 inch-2 layer centerpiece cakes
Jodie
6" round serves 12 (Wilton Wedding Chart) x 28 cakes = 336 servings x base rate of $2.50 = $840.
Please tell us you're getting properly compensated for this! Is she really expecting over 300 people at her wedding?
OK, I'm going to try to describe the technique I use for keeping a 6-inch cake from leaning.
You're going to need TWO plates for this.
Instead of placing the cake on a cardboard, place it on a smooth-edged, 6-inch, plastic cake plate. The plate has four "feet" underneath that are designed to slip into pillars. (To ice, place the footed cake plate on a larger, sturdy cake board with a piece of non-skid mat under the feet.)
Before placing your dowels in the base tier, press the feet of the second plate (with nothing on it) into the icing to mark the location of the feet. (this is the only thing you need the second plate for.)
Insert your support dowels, being careful to avoid the 'footprints'.
Cut 2-inch long pieces of hidden pillar (not plastic dowel). I use an Xacto knife. The edges do not have to be perfect, but you shouldn't have any plastic shavings.
Insert the plastic dowel pieces into the footprints so that half of the dowel is sticking up out of the cake.
Take your 6-inch cake, carefully line up the feet with the plastic dowels, AND LET GO! The cake will push the plastic dowels down into the cake. If the 6-inch tier isn't heavy enough to push all the way down, you can insert a skewer into the center of the cake and push down, or you can insert the tip of a spatula between the bottom edge of the cake and the plate and push down. Don't push too hard because you don't want to disturb your support dowels.
You can use this technique with any size tier. I've glued a 7-inch cake board to a 6-inch cake plate with no problem, other than needing a slightly larger border.
The only drawback is that you cannot drive a dowel through the center of the cake. However, because the cake plate is countersunk into the tier below, it's very stable.
Hope this helps someone!
Now I'm scared....I have a wedding in September (my first) in which I'm making 28 6 inch-2 layer centerpiece cakes
Jodie6" round serves 12 (Wilton Wedding Chart) x 28 cakes = 336 servings x base rate of $2.50 = $840.
Please tell us you're getting properly compensated for this! Is she really expecting over 300 people at her wedding?
Good Question ... this is going to be so much work.
I too have problems with 6 inch cakes. I cannot get them to bake in normal time span. It seems to take longer than my 8 or 9 inch cakes. Weather I put in 2 or 3 inch of batter it doesnt matter it just wont bake. ARGH.
Good Luck everyone.
JRAE33 wrote:
Now I'm scared....I have a wedding in September (my first) in which I'm making 28 6 inch-2 layer centerpiece cakes Jodie
INDYDEBI wrote:
6" round serves 12 (Wilton Wedding Chart) x 28 cakes = 336 servings x base rate of $2.50 = $840.
Please tell us you're getting properly compensated for this! Is she really expecting over 300 people at her wedding?
Well...I'm not sure how many people...probably closer to 225. But she wants a cake at each table instead of a traditional wedding cake. This is the only cake/dessert and they will serve dual purpose...decoration and dessert.
I'm doing it for one of my sister's best friends. These girls are amazing. A group of 5 girls who are really close and would do anything for each other. Very sweet girls. My sister is paying for all the supplies up front so I have no out of pocket expense, plus my sister is going to be watching my kids so I can bake and decorate. As a stay at home mom, I never get time alone so just having someone take my kids while I get to work on something I love to do would be payment enough 
The bride just graduated from graduate school (lawyer) so has a lot of school loans and is currently working pt. She doesn't have a lot of money (although one day probably will). I am getting paid some cash, but also my husband and I are going to be getting a will done by her for nothing. It's worth it to me!!
I'm not licensed and can't afford to get licensed so unfortunately this isn't something I can really get into doing. Jodie
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