6" Tall Cake Layer Need Internal Support?
Decorating By leannrr Updated 14 Jul 2010 , 4:30am by bmoser24
Personally, I'd torte each layer to make 6 layers of cake. Then I'd fill 3 layers, and put in dowels/straws, then a cardboard, and then stack and fill the top three layers. Then ice or whatever. You have (2) 3-layer "tiers" to serve that way.
Personally, I'd torte each layer to make 6 layers of cake. Then I'd fill 3 layers, and put in dowels/straws, then a cardboard, and then stack and fill the top three layers. Then ice or whatever. You have (2) 3-layer "tiers" to serve that way.
This is really the kind way to do it for the people who will serve and eat it. 6" tiers are tough to cut and stay together and are generally too long for standard dessert plates.
The rule of thumb is to have support for each 4" of vertical height. If you have a moist cake and fillings, maybe fondant, it gets pretty heavy over 4 inches. In the way described above, no one gets the "short" pieces..............
HTH
Rae
Personally, I'd torte each layer to make 6 layers of cake. Then I'd fill 3 layers, and put in dowels/straws, then a cardboard, and then stack and fill the top three layers. Then ice or whatever. You have (2) 3-layer "tiers" to serve that way.
This is really the kind way to do it for the people who will serve and eat it. 6" tiers are tough to cut and stay together and are generally too long for standard dessert plates.
The rule of thumb is to have support for each 4" of vertical height. If you have a moist cake and fillings, maybe fondant, it gets pretty heavy over 4 inches. In the way described above, no one gets the "short" pieces..............
HTH
Rae
Good advice , Thanks!
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