It looks to me as though the top tier isn't centered enough.
However I've never made one of these cakes, so, :BUMP:-- hope someone else can answer your question more properly.
Your bottom tier is cut at to steep of an angle. These type of cakes if you are just starting out should not be cut at more than 20* angles.
The top tier does matter since it is not supporting anything.
You need to begin with a neater crumb coat on your base coat.. put in the fridge to set and come back and build up the buttercream. It looks like to many crumbs came to the service of the cake.
I don't know what support plates you are using but starting out and if your building more than 3 tiers it should have a center dowel going all the way from the top to bottom of the cake.
Hope this helps,
These types of cakes are also tapered in at the bottom of each tier. That was the first thing I noticed.
Ok, I will not cut it at such a steep angle, center the top more and try to taper the bottoms (I think it was missing this the most).
Any other advise??? I am only doing the 2 layers so no dowel needed, right? The crumb coat and final coat did come out a lot better once it was in the fridge for 30 min.
Any other advise??? I am only doing the 2 layers so no dowel needed, right?
Your cake will collapse without dowel.
Any thing else I should try to change before Saturday?
too cute.. I think you did a great job for your first one.. I am not brave enough to try that yet..lol.