Help Four Tiered Wedding Cake
Decorating By Annalisa Updated 25 Aug 2005 , 8:40pm by SquirrellyCakes
Yes, see this is the problem, she is talking about sandwiching 2, 3 inch layers together so that they will stick together. Also, it is a four tiered cake, so quite high. It is one thing to cut through a single 6 inch layer and quite another to cut through two layers making up the 6 inches, particularly with a fruit cake that doesn't cut as easily as say, a carrot cake or white cake.
I think you have a form of springform pans that don't have clips, just removable bottoms, the sides are usually about 3-4 inches high. I have my mother's older set of these and that is how we used them, with a paper collar.
Hugs Squirrelly Cakes
Well actually, she wants the height of 6 inches for each of the four tiers. That was the dilemma, because sticking fruit cakes to each other using a filling for a wedding cake such as this, would cause issues with cutting it and stability. Six inch high stacked tiers at the best of times are iffy, especially when there are so many tiers.
The other issue too, is a cake this high poses some photography challenges, something a lot of brides do not consider. If you add in the stand height, you have more than 24 inches of cake on a stand, well, with the height of a table and such, it could mean a picture of the bride and groom with just the tops of their heads showing.
It will be interesting to see what she decides to do for this bride. There is always a way around a challenge!
Hugs Squirrelly
[quote="SquirrellyCakesI totally agree about the taste, but others we would have a hard time convincing, haha. I don't find it gives much taste to anything at all, watered down or not.
I can see it helping a lot in a structure like that! Have you posted pictures of these churches, they sound wonderful!
Hugs Squirrelly Cakes[/quote]
I have now. It's in the gallery. This was the first one I made.
Well that is a wonderful cake, it is really lovely! You did a beautiful job of decorating it!
Hugs Squirrelly Cakes
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