I have a wedding cake due next week - the bottom tier of the cake is a porter cake (fruitcake) made by someone else. I asked that it be 14x 4 inches high but its just shy of 2.5 inches! Can't get a cake dummy the correct size (14 inches) so I was thinking of placing a regular butter cake on top of the marzipan layer and then placing fondant on both cakes - fruitcake and buttercake. I don't care what the buttercake tastes like - just worried about the structure of the bottom tier. Anyone have any experience doing this?
Thanks for any and all input you might have.
Most savings if you buy a set, or more than one...
Dallas Foam has a 14" round in either ,3-4-5" heights:
Tayor Foam also has 14" rounds in 4" high:
If you only need one... 14" round, 4" high: