Hi, I wonder if someone is able to advise.
I have been asked to make a 3 tier sponge cake with the middle tier being approx 8" deep, the bottom and top being of a 'normal' depth.
I am wondering if I will need to put cake boards in between the layers of the deep tier for added support and ice as one cake?
If so, how will I then dowel the middle to support the upper tier?
All suggestions very gratefully received.
Thanks. Curly64

Many people on this site will say, "YES!" to the question of a separator board, however, I've been successful not using them and have done even taller cakes. I'm not sure if the type of cake makes a difference though. Mine was more of a pound cake, dense consistency.

Thanks for the quick reply.
If I use maybe a denser madeira cake for thewithout any separation would I then dowel that tier as normal?

Personally I would board and dowel it, other wise they will be trying to serve 8in tall slices which will end up being a mess and you'd have to have large plates to put them on.

Thanks for the replies. Hadn't thought about the practicalites of an 8" tier - assumed it would just be cut in half.
I assume that the 4" rule applies to sponge type cakes and that fruit could be made a little higher without additional support (within that tier)
Thanks again, I am new on here and everyone has been really helpful.