I'm tossing around an idea of trying a double height tier for a cake I have coming up. Anyone have any tips or advice for those?
Yep, make two cakes, cardboard and dowel as usual, then ice as one. Sturdy, easy to serve, and you get all the slices you are supposed to.
On another note, I've seen cakes made with single layer tiers and the double layer tiers, both in the same cake. Do you think those single layer tiers torted? Too much work I think.
Thank you! I can't wait to try! So, let me be sure I get it. When a tier has double the cake it has double the servings, right? For example, if I had a three tier cake, with two of those tiers being doubled it'll be the same as a five tier?
Yep, every 8 cubic inches of cake (if you are using the Wilton chart) is a serving of cake.
calico- it would depend on what the customer ordered. All of my cakes are torted, no matter the height.