I was the one asking all the questions about stacking layers and the one that started the controversy on when to use dowels. I didnt use them on this cake and now I wish I would have because the frosting was so soft that after sitting out a couple hours the layers started to slide a bit.
Everyone was so helpful and i ABSOLUTELY LOVE this site!
I saw this cake in the photo gallery and thought I would try it just to get some practice. I used the saran wrap method with the frosting and it was totally amazing!
I also tried the viva method which I think would have worked much better if my frosting would have crusted better. I used a recipe that was called crusting cream cheese frosting, but not so much crusting even after I added an extra cup of PS.
I also tried using a bench scraper to smooth the sides (before the viva method) but I kept scraping too much off, so I would add more frosting and use the scraper again, but just couldn't get it right. I have a lot of bare spots on the sides of the cake now.
How do you all get the frosting even on the top and sides and in between the layers???
Anyhoo here is the cake and I guess I will just keep practicing and hopefully will be as good as all of you wonderful ladies.
I've never found a cream cheese icing that crusted well enough for me.
I didn't read the dowel debate...but generally you only dowel a tiered cake...so I don't think you needed dowels for this one.