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4 Answers

how high is the average wedding cake tier?

Asked by: admin Wedding Cake

I have to make my first wedding cake in June, and wasn’t sure if each tier is normally 4in or 6 in. high. Also, This is going to be a huge cake. They want 4 tiers (8,10,12 and 14) all separated with pillars. I’m afraid it’s not going to be very stable, and i would just die if it fell over. Any suggestions?

4 Answers



  1. Hope on Mar 17, 2011

    Each tier should be approximately 4 inches high.The key to a professional look is that each tier is the same height.Crumb baste the cakes the day before you are decorating them and put them in the fridge.The next day take a ruler to the sides of the cake and find your lowest point.Lets just say it is 3 3/4 inches.You want to cut the cake all around to 3 3/4,and do the same to all tiers.Trying to build up height with icing can be risky in the stability because icing may settle and may just look crooked.
    Get the pillars that lock into a plastic plate and come with plastic supports for stability.Gently place the plate on the cake,there will be little holes in the plate where the supports will go.Once you know your plate is centered,take a toothpick and stick it in the hole to mark your spots for the supports.Remove the plate,turn it over and hammer in the plastic supports,turn back and lock on the pillars.Then line up the supports with the marks you made with the tooth pick and push into cake. Just before the plate is completely flat onto the tier,poke a few holes to let out any air.
    As already suggested, definitely bring the tiers to the wedding in separate boxes.Each plate has feet that sit inside the pillar it is topping.That is something to keep in mind when decorating your cake.You want your decorations to line up accordingly.

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  2. Squeezle on Mar 17, 2011

    When I did this for my friend’s wedding, I learned everything from http://www.wilton.com If you already have the pans or not, Wilton can give you directions for each layer.

    Make sure you put in enough support posts in each layer… Thats right, you need to put wooden rods in each layer to support the layer on top. When I did mine, I didn’t trust the pillars on the TOP of the layer below so I got extra tall pillar kit and sank the plastic rods right through the bottom layer of the cake.

    It wasn’t as tall as it COULD have been, but with people shaking the table with the cake, etc. it stayed upright! The actual finished height of each layer is dependent upon what you do…

    When I made mine, I took each cake layer, cut it in half, filled it with a different style/flavor filling for each layer, frosted it, then topped it with a layer of fondant to decorate on. I didn’t NEED to do a filling on each layer and it would have been MUCH EAISER if I had not chosen to do so.

    Take the cake to the hall in layers… DO NOT ATTEMPT TO TAKE IT THERE ASSEMBLED!!! And make sure you have LOTS of helping hands to help steady the cake while you assemble it there.

    These are the products I used… Buy what you want, where ever you want… I don’t care… I am showing you what I did because the Wilton Factory Outlet Store was by my old house so I got everything from one store.

    cake circles – Corrugated cardboard for strength and stability.
    http://www.wilton.com/store/site/product.cfm?id=3E31224C-475A-BAC0-516AFB5A10FB5844&fid=3E330E0F-475A-BAC0-53F730969E11AF4E

    Here is a full set that includes the cake rounds and pillars:
    http://www.wilton.com/store/site/product.cfm?id=3E3127DA-475A-BAC0-543E0A382BAB1751&fid=3E330FD4-475A-BAC0-529C61310A658F14

    I used Lolly Pop Sticks for the Support Posts in each layer – You can cut them with ease and you can’t use too many… Those combined with the plastic rods on the pillar stand and the plastic rods that come with the layer set, it all worked out fine!
    http://www.wilton.com/store/site/product.cfm?id=3E310639-475A-BAC0-577408851CD5C5D9&fid=59E18783-475A-BAC0-5CE37048D279FBF5

    This is the closest I could find to what I used a few years ago.
    http://www.wilton.com/store/site/product.cfm?id=3E31273E-475A-BAC0-53816B16CCB35E37&fid=3E330FA5-475A-BAC0-53A059BF16626985

    This is the pan set I used: http://www.wilton.com/store/site/product.cfm?id=3E314FA6-475A-BAC0-5C7A90DD93D67CCF&fid=2FFB7501-475A-BAC0-5B59BFE386B73A0A
    But I am warning you to stick to SIMPLE LINES… Either round or square because the added details were too tough for me, noob, to deal with.

    This is the fondant: http://www.wilton.com/store/site/product.cfm?id=3E31A74B-475A-BAC0-5CCFCE5C69A32CC4&fid=3E333CEF-475A-BAC0-5337C2B07F1D32B3

    I used these flower cutters for fondant flowers and then used pipping icing with a small ‘line’ tip and a leaf tip to make vines from top to bottom of the cake.
    floral garland ejector set http://www.wilton.com/store/site/product.cfm?id=3E311452-475A-BAC0-5AAE7370BB3DB7AD&fid=3E32BC45-475A-BAC0-583FFF91539D2D40

    ^That "Floral Ejector Set SAVED MY BUM. THAT is what made the cake spectacular!

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  3. st. johnson on Mar 17, 2011

    If its on tiers, I do 4in. I think my wedding cake was six but ours didn’t have pillars.

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  4. cakes_411 on Mar 17, 2011

    just make sure that you level each cake before icing them, & don’t use wooden dowel rods, go for the bigger plastic ones (withstand more weight) and do not attempt to deliver the cake stacked, bring extra icing for oopsies and a camera to witness that the set-up was in perfect shape b4 ya left….hope that helps

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