I am baking a 3-tier cake. I am thinking of making a 4" bottom tier and then for the top 2 tiers just keep them at 2" high. (They will be slightly higher once filling has been added) Would this look funny? Has anyone done this before? I am putting a topper on as well.
I usually make all of my tiers the same height.
APersonally, I think short tiers are only attractive in a several tier cake (4 or more) where there is a variety of sizes (like two 4" tiers, one 6" tier and then a 2").
If you want a cake that's only 8" high, why not just do two 4" tiers?
Speaking to the need to 'feed many people' and that is why you need 3 tiers, remember that you will need to cut larger slices out of a 2" cake to fill the plate than you will from a 4" high cake.
If you plan on serving each guest 8 cubic inches of cake, that is a 1" x 2" x 4" slice of cake or it is a 2" x 2" x 2" slice of cake. So technically to do 2" tiers, you would need MORE tiers to serve the same amount of guests. And that would be just more work stacking and decorating, and probably look pretty odd.
You are on the right path in doing the 4" high cake--at least as far as efficiency in serving.
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