Hi all,
I've been asked to make the cake below:
[postimage id="5301" thumb="900"]
I've built hundreds of tiered cakes but never one with actual columns and fresh flowers in between tiers. I exclusively use SPS to build cakes this size and I'm wondering:
1) What kind of columns were used to support this cake (I know it's hard to see but it looks like they're clear roman columns of some sort) . How stable is this setup?
2) I deliver using a CakeSafe system which allows me to fully assemble cakes and deliver. Doesn't seem like a good idea in this case. Are these types of cakes typically assembled at the venue?
4) I notice smaller (1/4"?) cake plates under each tier. Like I said, I usually use SPS for stability, is this a normal way to stack using columns?
4) I always make sugar flowers but she wants real flowers from her florist. Anything in particular I need to pay attention to? The cake will be fondant, not buttercream as pictured.
The cake is for about 150 guests, so I'll go 15-12-9-6 on tier size.
Thanks for any guidance,
Frank
My guess from observing the picture is that 3" tall clear roman pillars are used between 2 plates. This is a very stable way to separate tiers. To be safe I suggest taking each tier in it's own box and putting the cake together at the venue. I suggest taking a small (2 step) ladder along so you can reach the top tier(s) when in the center of a round table - you never know what the cake table is going to be :)
...........notice smaller (1/4"?) cake plates under each tier. Like I said, I usually use SPS for stability, is this a normal way to stack using columns?..........
Yes and no:) The plates are not that small. Each tier is on a cake plate 1 or 2" bigger than the cake. For your cake sizes I would have 2 each of 14" 10" and 8" plates. The cake goes on one and the other plate goes on the top of the next size cake so the pillars are placed between them.
I've done plenty of that design with SPS. I typically used the 7" legs from the multi-piece set. That leaves 3" of airspace between the 4" tiers. I would take each tier separately with the plate and leg assembly sticking out of the top of the tier. Then, at the venue, slide the tier onto the plate, finish off the edge and shove the flowers in between.
Thanks - good info. @leah_s , I've recently begun making all of my tiers 5" tall but I keep reading that 4" is the standard. For whatever reason, 4" tiers look small to me now.
What standards do you use for height and what height pans are you using? I tend to use 2" so I need to bake 3 cakes to get my 5" height - that also gives me two layers of filling.
Thanks,
Frank
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