Tiered Cakes- 2 Fatty Layers Vs. 3 Thinner- Stability?

Decorating By elvis Updated 10 Oct 2007 , 4:38pm by elvis

elvis Cake Central Cake Decorator Profile
elvis Posted 10 Oct 2007 , 3:26am
post #1 of 3

Okay, another tiered cake question from me...

I'm doing a 3 tiered cake...14, 10, and 6" for an anniversary cake that the customer is transporting herself. Yikes...I know.

But anyway, my regular cakes are usually 3 or 4 layers. I'm wondering if with tiered cakes, fat 2 layer cakes are less shifty b/c they have less filling?

Some layers will have mousse, others cream cheese. Thanks for any advice you can give!!

2 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 10 Oct 2007 , 5:24am
post #2 of 3

Thinner layer of filling in more layers usually provides enough filling with each bite.

It should not shift a lot with level layers, thin filling and good doweling.

elvis Cake Central Cake Decorator Profile
elvis Posted 10 Oct 2007 , 4:38pm
post #3 of 3

Thanks JoAnnB-- So the thickness of the layers doesn't have much to do with stability? More about thickness of filling?

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