I am making my second tiered cake in a few weeks and my first one did not turn out so well. About how many layers should be in one tier?
I'm wondering the same thing. Are the tiers from one deep pan or, or they multiple layers with icing in between???? The icing in between my tiered layers always bulge out after a while. How much icing do you use on the layers??
I like to stack two cakes for each tier. (each about 2" give or take) But make sure you level them each off flat and then you can put icing or filling in between and stack.
I cover my thinner cardboard circles in aluminum foil between layers so it doesn't absorb the moisture. Also, Hobby Lobby sells the corrugated cardboard circles, but they are plastic which would be difficult to penetrate, but I just poke a hole in them before I put anything on them. I plan where support dowels will be and penetrating dowels will be before I even start.
I'm a serious hobbyist, and actually came to this forum for advice on the dowels. I just used my on wits thus far and did what I thougth might work.......which is pretty spot on for this tutorial, yay me!! Lol :)
And @Babasuesue, the icing bulge can be caused from quite a few things......icing consistency, if there is any warmth to the cake when you are putting the icing on.....I've used scant amounts of icing between layers to a good 3/8 of an inch. I think its preference and what you can get to work for you. That's my take.
i tried this method.... but my rods ended up shifting sideways and the layers ended up sliding... did anyone at all have trouble with this or any advice on how to prevent this?
Do you have any advice on what size cakes i should use for a six tier stacked cake?
I think the rule is 2" between each stack. For example, 12", 10" 8" and 6". 6 tiers is going to be a large cake! I would start at 14" and work your way up to 4" maybe?