Could someone please advise me of how thick you make your fillings and how thick a layer you put under fondant.
I have a 3 tier 21st cake to do this week and they love sugarshacks buttercream but we need to put fondant over the top for the decorations.
My fillings are normally about 1/2 thick.
And my frosting (under fondant) is very, very thin. Hardly any frosting on the outside of the cake.
In my case depends on the fillings. I dont like too overfill them specially on high tiers. The pressure form the heavy
cakes doesnt help with bulgin areas. Even with a dam it can be a problem. If it's too slippery it makes the cake unstable.
So I never put so much in tiered cakes. For single cakes then I can do more..