Hi all,

I am making a cake for 200 the beginning of April. I am just asking them to cover my costs, as it is my son's girlfriend's family party. It's my gift to them. I know I want 4 tiers, 14", 12", 10" and 8". But here is where I get a bit confused,  no matter how many charts I look at. With a cake that size, do I bake two cakes for each layer, and tort each for 4 layers of cake and 3 layers of filling? Or do three layers? Are 2" pans OK, or should I get 3" pans?

I don't know that I want a very tall cake, as this isn't a wedding. Could you share how you would handle this? I am not worried about the cake itself - it's chocolate, yellow, white and marble, with SMBC (most recipes were learned here!!!) and rasperry in the chocolate cake. The outside is going to be a somewhat messy BC birch cake. She does want a chocolate topper that I need to figure out, so I'll be back for that!!!

I do know how to stack, although I am wondering if 4 tiers can be stacked with the sharpened dowel through the top, or do I need the middle PVC pipe like on Cake Boss, where they put a hole in the cake, and "string" it down onto the dowel.

Any advice would be greatly appreciated. Thanks!!!

Nancy

AI always bake 2, 2" layers and forte for 4 layers per tier. Also 8" top tiers look odd IMO. 6/9/12/15 gives 185 servings. Likely close enough.

For a 4 tier cake...make sure you have a really strong base of stacked cardboard rounds (like 4 or 5) hot glued together.  I even make sure the corrugation lines are going in the opposite direction of the one I'm gluing it to, for added strength. (sorry if that doesn't make sense)

Depending on how brave you are, you can stack the two or three tiers and center dowel them.  Then add the top one or two tiers at the location.  Add your border and you are are done.  I wouldn't worry about center doweling the top two tiers.  Just a little buttercream to glue it a little.

AThat's what I thought! Thank you for clarifying, Nancy

AThank you! It is going to sit on a slice of wood, should I use the cardboard rounds as well? Nancy

For  a cake this size you should really use the SPS system instead of dowels  (I'm surprised Leah didn't mention it!  )

I'm doing this for a friend - isn't that system really expensive? I cant afford that at this time, sadly. 

Nancy

ANo, it's not expensive at all. But if your current support system works for you, then do that.

APersonally I use boba straws for everything, but I don't know your experience or confidence level, or how well you transport. I'd get the SPS just for the peace of mind though, if I were you.

Hi,

I was under the impression it was like $150! I think I got the system confused with the Agbay leveler!!! 

Thanks! I will look into it. I am pretty architectural and my husband is great with this stuff, but we live in the mountains and the roads go upppppp and downnnnn and windy, and I think I will get the system!!
Nancy