Now the bride wants just two round tiers. I have 7", 8" and 9" pans. I'm assuming that one of these can work for the top layer - which would you suggest that I use? What size for the bottom then?

Servings don't really matter as I'm making sheet cakes for the remainder (they won't be displayed). This cake is basically for "show" (it will be cut though) and for them to "cut the cake" I had made a trial 8" cake for her to taste and she said that size would be fine (she's the opposite of a bridezilla and wants it all very simple). I was thinking though that since it's a wedding cake, it should look a little more.... substantial, I guess. I don't want to do too huge though so it's not too intimidating for me (my first tier).

And - please give me your suggestions for making it NOT look like a hat!

I'm guessing a 9" inch with a 6" top tier. 7" would probably be too large.

it would come out better if you had a 6'' pan but with what you have on hand i would go with the 9 and the 7

Toppers are sized to look best on the standard 6" tier, so that really would be best.

She won't even be using a topper. I'm still planning it, but there will probably just be buttercream roses scattered on it. As far as sizes - I'm ready to order another size to make it work the best (this is a good excuse to get more pans ) So either I can use my 9" and buy a couple of 6", or I can use a 7" as a topper and buy a larger bottom.

I am totally at your mercy here - I don't really know what these sizes actually all look like in actual cake!

I have some supply places open on my computer, just ready to put in an order It might help if I try to simplify my last question -

For a small wedding cake, should I do a 9" base with 6" top or a 7" top with a 10" bottom? I'm not sure which would "look" better?

If you're looking for an excuse to buy more pans, instead of getting two 6" pans, you could buy a 6" and a 10". These are pan sizes that are common and you may be able to get a lot of future use with for wedding cakes and other tiered cakes. I like the look of a 6" with a 10" or any sizes that are 4" apart.

yes, 6 and 10 in cake pans are used more often than any other for smaller cakes. but im am attaching a cake i have done recently that was a 10 and a 6 in just to give you an idea of what it might look like

http://cakecentral.com/gallery/2127725

Thanks for the picture - that really helps!

your welcome, wish you the best on the cake make sure to post so we can all see!

you can always cut the 7 inch cake to a 6 inch

For smaller serving needs I usually suggest a 4-6-8 combination. It's 35 servings and too cute for words and you get three tiers which makes a better presentation for a wedding.





I like smaller top tiers... 98% of the time the top tiers of my cakes are either 4" or 5". If you are going with a 2 tiered version I'd do a 6 over a 9" with the pans you have. Bake the 7" and trim it to 6". If it is really just for show I'd probably go with a 5" over an 8".



I like the proportions more than with the 6" top tier.

Wow - awesome pictures - awesome cakes!!

So much great advice too. I guess I have to decide it I want to try 3 tiers or not. The bride honestly doesn't care (she would be fine with just a one layer!!) I just want to give her something beautiful. 3 tiers seems like a no-brainer then, except for the fact that I've never done tiers. I feel "safe" with two - seems easy enough to keep level. But adding a 3rd tier kind of scares me.... I don't want to present the leaning tower of Tina. But at least they aren't huge heavy cakes. Hmmmm.

Would you center dowel a 4-6-8? I also have to transport it 30 min's away. Maybe I could just put the top on there....

I personally use center dowel on even my 2-tier cakes. Better safe than sorry. And not sure where you live but you can get the 6" wilton pans really cheap at walmart.

I'll admit too, that I am afraid of pounding down a center dowel. I invision it not wanting to go through the cake boards and somehow displacing the support dowels (I found some bubble tea straws!) and squishing the cakes. Could this happen?

I like the look of the 4" cake topper. Very pretty work.

Quote:

Originally Posted by lilmissbakesalot

For smaller serving needs I usually suggest a 4-6-8 combination. It's 35 servings and too cute for words and you get three tiers which makes a better presentation for a wedding.





I like smaller top tiers... 98% of the time the top tiers of my cakes are either 4" or 5". If you are going with a 2 tiered version I'd do a 6 over a 9" with the pans you have. Bake the 7" and trim it to 6". If it is really just for show I'd probably go with a 5" over an 8".



I like the proportions more than with the 6" top tier.

Ok, I will of course do a trial run and try the bamboo sticks. I didn't even realize Wilton made them - figured we'd need a run to the hardware store for dowels.

If yu use a pencil sharpener to make a sharp point on the long dowel it will go through w/o a single problem with a good sharp pounding.
I have a small hammer & use it not on the 'ball' part but turn it sideways - it's a tad wider that way

lol! Good tip - I could see missing and smashing the cake!

I don't have to use a hammer... I just push it through and have no issues. I so however have to either put my weight behind me when I push through the bottom board and part of the base.

Good luck. You can find them at Michaels or Walmart most of the time.

I totally agree with lilmissbakesalot. I was thinking the exact same thing! The 4 inch barely adds any more cake....just for effect. It makes it so much more beautiful. Makes sure you use supports and a dowel. Leah-s always recommends the SPS system, which is a wonderful system but it does not sound like something you have on hand. But this is a small cake so I think it will be fine with bubble tea straws and a center dowel.

Ok, what about a 5"-7"-9"? All I'd have to get are 5" pans then. Would that look much different from the 4"-6"-8"?

5-7-9 is a great cake too... a 4-7-10 is also great for future reference.

I use bubble tea straws and a center dowel in every tiered cake. Better safe than sorry is my mantra. I sharpen the center dowel with a pencil sharpener that is dedicated to cake use and I can just push it through with my hands. I cut it shorter than the cake and use another dowel to push it in the rest of the way once it goes into the cake and into the base board (I use cake drums).

Good luck with your cake!!

4-6-8. 5-7-9, like those, are my favorite combos. I avoid using 6" top tiers at all costs, they just look too squatty to me. Little miss has some of the best smaller tiered cakes out ther, as you can see.

Great - I'll get a couple of 5" then and do a trial run - with the dowel too. I also need to find out more about the cake drum - I continue to learn here!!! I could hug all of you, this has been/continues to be an invaluable source of knowledge!

Wilton makes cake drums and you can get them at Michael's and such places. In reality it is just 3 cake boards glued together and covered in fancy foil. There are different brands and some are stronger than others, but for a wee lil'cake like this... gluing boards together so that the corregations go in opposite directions would be more than fine.

Perfect. Thank you so much!!