I'll be doing another wedding cake for a friend in October, and she gave me this picture, though I don't know where she found it to give credit to the designer. She wants the tiers like this, though we're changing the outside design, and not covering it in fondant, just buttercream with fondant accents.
I am thinking it will take 8, 2-inch layers to make the bottom tier that tall. What do you think?
And would you put a wrapped cakeboard in the middle of the layers of that tier supported by dowels? How would you support that many layers in one tall tier?
Hey,
I think it also looks like a total of 4 layers. Remember that between each layer is a 1/4" of frosting so 4 layers is an extra inch of frosting. That being said, making it four layers (2 - 2 1/2" each totals 8 - 10" of cake), with a cake board between 2nd and 3rd layer (another 1/4"- 1/2"), plus the frosting(1" - 1 1/2") would give you a total of 9 1/4" bottom cake to 12" bottom cake. Even with it only being 9 1/4", it will still be twice the size of the top layer. Don't go to all the extra work of making a bunch of layers. At most, use a 3" cake pan and you will end up with a 6"-7" tall top cake and a 13" - 14" bottom cake. It will be beautiful!!
Thanks for the confirmations, everyone! I usually torte each 2" layer, and I use fillings that aren't buttercream. So if I baked four 2" cakes, maybe I won't torte them this time. That will make it easier and maybe more stable.
And the cake board in the middle for ease of serving makes a lot of sense, too. I'll post pics in October when it's finished! 
Quote by @%username% on %date%
%body%