You would have to bake 2- 2 in cakes ( 2 quarter sheet cakes or 2 - 12x12 square). You just stack them as you would any other smaller cake. With the filling it will easily give you a 4in high cake. You don't need a cake board in between. I've done a 12x12 double for 2 wedding already with no problems. Why isn't it working for you? Is it the baking, or stacking?
I recently made a half sheet cake that was 2-2 in high cakes. I must say, it was challenging getting the second layer on the first. My cake broke in half, but I managed to fill it with BC and put it in the fridge for a while. It turned out ok after all. I know how you are feeling, and of you get any ideas as to how to stack them better let me know. (Maybe the cake is too soft)
Just remember, it's a simple 2-layer cake, like you and your mama made for years, except it's a little bigger.
freezer or partially freeze your cakes and you can pick them up and place them on top of the bottom layer real easy. No lifter needed .... even if it's just partially frozen.
If using non-frozen cakes, use a cardboard to slide it into place. You may have to coat the board with p.sugar to prevent the cake from sticking.
Just remember, it's a simple 2-layer cake, like you and your mama made for years, except it's a little bigger.
freezer or partially freeze your cakes and you can pick them up and place them on top of the bottom layer real easy. No lifter needed .... even if it's just partially frozen.
If using non-frozen cakes, use a cardboard to slide it into place. You may have to coat the board with p.sugar to prevent the cake from sticking.
I agree with using the cardboard/cakeboard to slide it onto the top of the other cake. There may be some crumbs, but it will be fine.
I use 2 of the wilton cake lifters, it works great even for huge size cakes, never broke one yet
The problem is in the stacking. I tried a 12x12 the other day and had trouble separating the cake without breaking it. I didn't have a big enough cake lifter to get between the 2 cakes. It made a big mess.
You had trouble separating the cake? You wanted to get between 2 cakes with a lifter?
If you bake 2 layers (whatever size), allow them to cool completely (whichever cooling method you use). Place one of the layers on a prepared cake board with the bottom of the layer on board surface(giving you a flat fit). Level the top of that layer. Apply a layer of icing on top. Level the top of the 2nd layer. Invert the 2nd layer onto a cake board (1/2 sheet is large enough to accomodate a 12" layer). Slide the cake layer to the edge of the board. Position over the first layer and allow the edge of the 2nd layer to rest in position on the first layer. Holding the 2nd layer, still on the board, at a slight angle to the first layer(this will allow it to slide off a little easier when removing the board), slowly, remove the cake board as the 2nd layer is sliding off it.
I use cake boards to lift and separate the layers. I then slide the top layer off the cake board, starting at the edge of the bottom layer. I keep the cake board close to the lower layer so I don't crack the top layer as I'm sliding it off the cake board. You could probably use a thin board that would be stronger than a cake board, just dust it with confectionery sugar. I hope this works for you. I've had good luck using this method.
Sandy
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