What depth of fondant icing and marzipan icing for four tier stacked wedding cake?

by Irene
(London, England)

Hello, my question is what depth should I roll the fondant icing and the marzipan icing please?
I am making a four tier stacked (not pillared) cake, tiers being 12, 10, 8 and 6 inches. Top and bottom tiers are fruit, middle two are butter cream filled sponge. My cake pans are Wilton three inches in depth.
The cake is to be decorated with fresh calla lilies by a florist.


Answer:

Your cake sounds like it’s going to be delicious. The marzipan should be rolled to 5-7 millimetres and the fondant should be rolled to 5 millimetres.
Also, so that each cake tier can support the load above other, make sure you support each tier using cake boards and dowels. I hope this helps!