How Tall Is A 3 Tier Cake

DanaG21 Posted 19 Aug 2009 , 7:59pm

I'm doing my starting time wedding cake for Saturday. It needs to feed 150 people. I can't decide how tall the tiers should be. Some of the cakes I encounter now the bottom tier seems very alpine - I know the minimum should be 4" merely is that correct? Please aid!!!

11 replies

pugmama1 Posted 19 Aug 2009 , 8:09pm

Some of the modernistic cakes do have unlike heights for the tiers but 4 inches is a really good standard.

__Jamie__ Posted 19 Aug 2009 , 9:07pm

Yep. Mine are generally 4 to v inches tall, just never nether 4". It looks cool when some tiers are taller, whether it'due south a towering top tier, or a tall middle tier, information technology all looks good!

mackeymom Posted 19 Aug 2009 , ix:18pm

Skillful question! I have noticed that more wedding block tiers are 6" tall! Am I seeing things? Or is this a new tendency?

__Jamie__ Posted xix Aug 2009 , 9:22pm

If I want extra height, I use 1/ii foam core for my tiers, or even add together another thinner layer to give the block tier extra top. But when information technology'due south cut and served, information technology'south still only around 4 to 4.5 inches tall. But looks dang dramatic when the cake is assembled.

Mug-a-Issues Posted xx Aug 2009 , 2:09pm

{{{OFF TOPIC}}} Dana, I dear that cupcake in your flick! How do you become that kind of frosting? Is it cream cheese? How is information technology applied? Sorry for hijacking the thread

__Jamie__ Posted 20 Aug 2009 , 2:25pm

Aye, that is a super beautiful cupcake!

xstitcher Posted 20 Sep 2009 , 12:57am

As everyone else has mentioned the industry standard is 4" for each tier. Continue in heed that if the tiers are much larger (ie 6") y'all will demand to make sure that your dessert plates will exist large enough to accomodate the slices of cake.

SugarFrosted Posted 20 Sep 2009 , 1:10am

Quote:

Originally Posted by xstitcher

As anybody else has mentioned the manufacture standard is iv" for each tier. Go along in listen that if the tiers are much larger (ie 6") y'all will need to make sure that your dessert plates volition be big enough to accomodate the slices of cake.

And don't forget to charge fifty% more per serving because your servings will exist 50% larger.

indydebi Posted 20 Sep 2009 , 1:26am

Quote:

Originally Posted by SugarFrosted

Quote:

Originally Posted past xstitcher

As everyone else has mentioned the industry standard is 4" for each tier. Keep in mind that if the tiers are much larger (ie six") you volition need to make sure that your dessert plates will exist large enough to accomodate the slices of cake.

And don't forget to accuse 50% more per serving because your servings will be 50% larger.

Ditto both of these ladies!

mini-linny Posted 19 Jun 2013 , i:50pm

Hello!

Im new to this and a little confused! I become that each tier should exist 4" tall and it looks fab as I fabricated a iv tier chocolate sponge wedding cake which I baked in two 2" pans however if a client would similar fruit block and sponge cake, how practice I bake the fruit block to 4" tall? The sponge is baked in two pans and then stuck together with buttercream to make 4" simply fruit cake isn't stuck together or cut. Do I need to buy a deeper / special pan ?

Thanks to anyone for their suggestion !! Much appreciated! = )

nannycook Posted 19 Jun 2013 , ii:07pm

AHi mini, theres an Alan Silverwood multi tin thats 4inches deep and believe me its a deep ones, nearly £29to buy and you tin can only deviders besides.