I have an 11x15x2 inch cake in the freezer now. I torted it and put a piece of freezer paper inbetween the layers. I'm hoping that it will be easier to work with when I fill the cake.
Here are my questions:
1. Can I fill it while it is still frozen?
2. If I want to bake another cake and put it on top of this one, do I need to use dowels? When baking two 8 inch cakes I don't dowel-just not sure for this size.
3. If the next layer is a smaller size does that matter dowel wise? (just wondering since the weight would not be evenly distributed.
4. How many rose nails should I use for this size pan?
5. I had problems handling this cake while torting and wrapping to put it in the freezer. I did use a thin cookie sheet which helped. Any tips on how to work with a cake this size?
True or false:
2 layers no dowels needed. 3 layers or more start doweling.
This is an open book test. I really could use the answers for this afternoon-evening!
3) only use dowels if the total heigth is more than 4-5"
4) 1 OR 0 is more than enough
5) work with cold cake. It is much firmer and you should not have problems. The cookie sheet is a good idea.
Bonus ?) ture
Thank you! You have an A+ and a gold star!
I love all the help that I get from CC members.