I'm doing my first tiered cake next weekend. I was hoping the "wedding experts" could answer some dilemmas:
1. For birthday cakes, I usually cut 3 layers from a 3" tall sponge cake. I know tiered cakes usually have taller cakes. Do you use 2 or 3 layers baked in 2" pans? What do you guys suggest?
2. Also, I'm doing mousse fillings, so the cakes are heavy but small (10", 8", 6")--(Italian cream and chocolate cake w/chocolate mousse). For a stacked construction, would you suggest plastic plates and legs or just cardboard circles and dowels?
I am by no means a "wedding cake expert" let alone a stacked cake expert but what I use are just 2 inch pans and then torte each of them and fill and they end up pretty tall at least four inches.
I would use the plastic plates and legs!!!!!!!!
I use 2" pans and only fill. The end result is about 4-5 inches tall. I still use the plastic supports with cardboard bases.