Need a 3'X3'X3' cake

I would get a 9x9x3 inch pan and cut the cake into nine pieces that are

3X3X3. Cake supply stores will have 3" deep pans. You might look under "cheesecake pan" as they are generally 3 inches deep and have a removable bottom. If that doesn't work for you, then I would cut some cardboard (think gift box) to a width of 3 1/2 inches and cover it with foil. I would line the sides of a 9X9 or 6X6 inch square pan with the foil to extend the depth. Bake the cake and then cut it into the size you want with a serrated knife. Once it is frosted no one will know the difference. You might want to decrease the baking temperature by 25F and extend the baking time. With a cake that thick you can count on it forming a dome that will have to be leveled.

If you don't have a local source for pans you might try Sugarcraft

They might be able to FedEx or UPS the pan overnight.

Didn't he specify 3' (feet) x 3' x 3'?? I'd suggest making a whole bunch of 9/13 pans and putting them together in a square on a big piece of covered cardboard, except that certainly wouldn't make the 3' height. Maybe just keep stacking, like a brick wall?? (G)

Connie

***************************************************** My mind is like a steel...um, whatchamacallit.

I think there are still architectural issues. Not that they couldn't be overcome, but i think it would reduce the effect of having a cubic yard of cake if you had sheets of reinforcing material through it.

- Eric

As Roseanna Roseannadanna would say, "Never mind!" I guess I should get my glasses changed.

Making the cake three fee high would be an issue. You would have to reinforce it, just like when you stack cakes for a wedding cake. I would definitely use a dense cake like a pound cake. I would be careful about what I spread between the layers to minimize slipping. For reinforcements I would get PVC pipe from the hardware store, probably one inch pipe, and drive it through the layers. The cake would have to be built in place because moving it would be risky and it would be very heavy. I think I would consider making a dummy cake out of Styrofoam with maybe the top being made from real cake. I would cut the top piece and promptly have it whisked away to the kitchen where someone could have a sheetcake cut into servings and waiting to be distributed.

Thank you all for the suggestions... they have been very helpful...

If I wanted cake layers 3 feet high, I would run thin, long wooden dowels through it vertically, at intervals, to hold the layers straight & keep them from sliding off each other. Cover all with frosting.

Minteeleaf