I have a bride in a jam. Someone bailed on her and she needs a cake for next Saturday (10 days).
For a 12" pan, can I double the recipe to get enough batter? If not, does anyone have a good recipe that will make enough batter? I have a Toba Garrett recipe that I've never used before, does anyone have any suggestions?
Also, I've never done a 4 tiered cake. Are there any special things I need to know to stack a 4 tiered (I've done 3 tiers with no problems)
It depends on the recipe you are going to use. A recipe that uses 1 cup of flour and a recipe that uses 15 cups of flour has a huge difference. What recipe are you wondering if it is enough to be doubled?
As for the 4 tiered cake, I would treat it the same way as a 3 tier. Make sure you have a reliable support system.
This may also help: http://cakecentral.com/cake-decorating-forums-search.html