How To Get Cake Height?

Decorating By kblickster Updated 20 Dec 2014 , 10:30pm by Magic Mouthfuls

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kblickster Posted 18 Dec 2014 , 10:19pm
post #1 of 10

My cakes are normally 4.5 to 5 inches in height.  I use 2" cake pans and torte.  I have a customer that doesn't want much icing so she asked me not to torte the cake.  How can I get the same look in height without the added icing?  It's a 3 tier square wedding cake and I don't want it to look squatty.  I don't need any more servings so I don't want to add another layer of cake.

9 replies
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-K8memphis Posted 18 Dec 2014 , 11:28pm
post #2 of 10

place a 1" styrofoam platform under each cake and ice/fondant it with the tier

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-K8memphis Posted 19 Dec 2014 , 12:05am
post #3 of 10

but an extra layer of cake is probably easier and cheaper -- i'd tell my bride that torting the cake is essential and that i could use the least amount of icing possible --


some peeps use a collar and build up the sides of the pan so it bakes higher -- that's too much falderal for me but that's another option --

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kblickster Posted 19 Dec 2014 , 2:08am
post #4 of 10

Thanks for the replies.  This couple is from a foreign country.  They say that in their country, cake is cake with little to no icing.  I've done cakes for this family many times and they always order - not so sweet cakes.  This is just getting to me.  I priced the cake just as I would if it was torted, so I guess I'm not losing anything by baking another layer.  Probably about the same cost as the buttercream.  

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-K8memphis Posted 19 Dec 2014 , 1:29pm
post #5 of 10

so i guess bake three short layers of 1.5 or 1.75 inches tall each --

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Madoqua Posted 19 Dec 2014 , 3:16pm
post #6 of 10

For added height I have been adding one envelope of Dream Whip to my cake batters. I learned about this trick back around 1973 and it's never failed me yet. BOL

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Cakecrazy25 Posted 19 Dec 2014 , 5:35pm
post #7 of 10

@Madoqua very interesting! Does it make the cake more fluffy as well? Do you decrease the amount of sugar. 

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-K8memphis Posted 19 Dec 2014 , 7:18pm
post #8 of 10

typically you add an extra egg or egg white -- everything else is the same

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ellavanilla Posted 19 Dec 2014 , 9:12pm
post #9 of 10

my wedding cake was cheesecake and the baker added 3 cardboard rounds, glued together, for an extra half inch. I didn't know that and tried to cut thru to the bottom on my first slice! 


but that will do it. if you add more cake don't forget to charge for it. 



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Magic Mouthfuls Posted 20 Dec 2014 , 10:30pm
post #10 of 10

You could use 3" cake pans and make each cake layer higher - but if you don't have these already, baking an extra layer is far cheaper.


I would still torte and fill with a less sweet filling to 'glue' each layer for added flavour and visual beauty (but leave out the icing inbetween).  Ideas for something tart such as pureed raspberries or passionfruit pulp (seeds removed for both) or lemon curd or a something nutty like a hazelnut spread or hazelnut cream - but no extra icing these would help reduce the sweet factor.  


If you normally ice with American Buttercream, consider choosing a less sweet icing like Swiss Meringue Buttercream.  

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