Thats exactly how I do the sides. Thank you for being able to explain it better then me. Keep in mind you gotta put the filling if first.

The three different sizes per layer sounds easlier. I'm going to have to try that way.

What support system are you guys using?

Straws

Bubble tea straws are what I used.

I followed BKeith's article on here on how to do it, and used straws for supports.

Thanks matthewkyrankelly for the ganache recipe. I will have to try that. It does sound good.

Sorry you had trouble!

Yes, I think you need a firmer cake. I don't even use the WASC any more for TT because it is just too soft. I use a version of the Durable recipe here on CC using betty crocker mixes. again, duncan hines is just too soft and crumbly now.

or use a true pound cake. TT cakes have a lot of stress on them because of the weight of the 3 layers and the angles.

also, I do not recommend any less than 3 inch difference in the tiers.

HTH some! Please try again!

me?

no never tried. seems a waste of money to me. too hard to bake in and sides not tapered.

JMO

ah thanks....will skip it then.......I am too stupid to figure out topsy turvy LOL and my grandson keeps asking for it, bless his little ol heart grrrrrrrrrrrr

I've always wondered how well they would bake your cake too. Wouldn't the shallow side be finished before the deeper side, therefore wouldn't you over bake the shallow cake making it dry?

thats kinda what I was thinking too

yeah, too much a pia for me. easier to stack and carve lol

Sharon, I will try again soon.

Thanks