has anyone ever made a 4 tier cake using a 4",6",8",10"?
normally i would do a 6,8,10,12...but the person its for has a stand thats 10.5"x10.5" so it cant be bigger than 10" on the bottom, but really want 4 tiers. would it look dumb to do a 4"top tier?
I also use 4" for top tiers quite often. As long as the topper, if there is one, fits I'd use it. If more servings are needed than the cake will serve, kitchen cakes would come in handy there.
I have several in my photos with 4" top tiers. Here's a couple...
These are both, 12,10,8,6,and 4"
All4cake, I love that second cake with the scalloped tiers. That's stunning.
Thanks, sillywabbitz. (I shared how to do them on my blogspot, http://desertbootswallabeesandmynewsneakers.blogspot.com/2011/05/something-in-white.html if interested)
thanks guys! ive always done a 6" top tier... i guess i should start using 4" too! super helpful! 
can i ask how many servings you get from a 4" and how much batter you need?
hey all4cake, on that first picture, how did you attach those big flowers on teh front? wire?
wow...learn something new every day. I love the 4" tier and adore the scalloped side. Thanks All4cakes. You've made my day!
Thanks, sillywabbitz. (I shared how to do them on my blogspot, http://desertbootswallabeesandmynewsneakers.blogspot.com/2011/05/something-in-white.html if interested)
Those are great tuturials. Now I want to make a Dalia and a scalloped cake! Thanks for sharing .
hey all4cake, on that first picture, how did you attach those big flowers on teh front? wire?
They're attached with water actually. I brushed the area with water as well as the back of the flowers and let them set a few minutes which created a stickiness (same effect as gum glue I reckon). Then, pressed the flower on and held it there a couple of minutes or until I thought it would hold...luckily, it did. I was ready with the royal icing had it gave me any trouble. Same with the giant roses on the second photo...no wires there either.
thanks guys! ive always done a 6" top tier... i guess i should start using 4" too! super helpful!
can i ask how many servings you get from a 4" and how much batter you need?
I usually don't count the servings of that tier into the overall servings count but, if I had to I'd say 4 good servings or 6 smaller ones.
When filling those pans, I use 2 1/2 #6 scoops of batter- about 1 1/4 cup per layer (2 1/2 cups, total). That amount varies slightly depending on the batter used. The above measurement was using the double chocolate cake recipe from Epicurious.com
all4cake - thats awesome! ive made some cakes where using water or gum glue worked good and sometimes it just doesnt want to cooperate. ive never used wires and may have too soon tho.
btw, on that second cake, do you think you could give me decoration as to how to make a flower like that???? its exactly what i am looking for!
all4cake - thats awesome! ive made some cakes where using water or gum glue worked good and sometimes it just doesnt want to cooperate. ive never used wires and may have too soon tho.
btw, on that second cake, do you think you could give me decoration as to how to make a flower like that???? its exactly what i am looking for!
All information for both cakes is located on my blogspot, http://desertbootswallabeesandmynewsneakers.blogspot.com/2011/05/something-in-white.html
There are links to tutorials that aided me in completing within the text (the links are yellow).
This one is a 4"6"8"10"
http://cakecentral.com/gallery/2253877/black-and-white-wedding-with-hydrangeas
Quote by @%username% on %date%
%body%