does anyone have a pic of a 16, 12, and 8 inch tiered cake? I know I shouldn't be worried but I'd like to kinda see what it would look like put together. Is there gonna be too much space? sorry if a dumb question but I tried to google it and it didn't pull anything up. thanks!
ANot a dumb question, but in my opinion, yeah, that's a lot of space. I personally don't use a top tier any larger than a six, preferring a five or better yet, a four.
That is a lot of space so you'd need a large topper. You can go to www.bakingit.com and preview what it would look like there. I personally agree with AZCouture and wouldn't want to use anything bigger than a 6" as a top tier.
This is a cake I made in June. With all the ruffles, I didn't go overboard with the topper. 16-12-8
and in all actually it's probably closer to a 17x13x9 due to the ruffling -- it's not only perfectly proportioned it's stunning -- done right --
i used to work with a guy who would not do smaller than a 6 on top because they looked like glorified cupcakes to him -- and truth to tell on a very large cake tiny top tiers can give a pin headed look if you're not careful --
but either way -- large/small tiers on top -- so long as it's proportioned* and decorated right you got it --*unless being out of proportion is the point like upside down cakes, etc. -- there's no wrong way -- there's wrong cakes but to quote tim gunn 'making it work' is what makes a great decorator