If I want extra height, I use 1/2 foam core for my tiers, or even add another thinner layer to give the cake tier extra height. But when it's cut and served, it's still only around 4 to 4.5 inches tall. But looks dang dramatic when the cake is assembled.
As everyone else has mentioned the industry standard is 4" for each tier. Keep in mind that if the tiers are much larger (ie 6") you will need to make sure that your dessert plates will be large enough to accomodate the slices of cake.
And don't forget to charge 50% more per serving because your servings will be 50% larger.
As everyone else has mentioned the industry standard is 4" for each tier. Keep in mind that if the tiers are much larger (ie 6") you will need to make sure that your dessert plates will be large enough to accomodate the slices of cake.
And don't forget to charge 50% more per serving because your servings will be 50% larger.
Ditto both of these ladies!
Hello!
Im new to this and a little confused! I get that each tier should be 4" tall and it looks fab as I made a four tier chocolate sponge wedding cake which I baked in two 2" pans however if a customer would like fruit cake and sponge cake, how do I bake the fruit cake to 4" tall? The sponge is baked in two pans then stuck together with buttercream to make 4" but fruit cake isn't stuck together or cut. Do I need to buy a deeper / special pan ?
Thanks to anyone for their suggestion !! Much appreciated! = )
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