So, my pans are only 3inches deep... I'm making a 2 tier cake, but each layer seems too short to only be 3 inches each. How do I go about layering the cakes? What is best to fill inbetween the cakes?
Will it be fine to fondant these cakes layers together after?
Sorry for all my questions everyone!
Bake two layers for each tier. You can fill them with lots of different things, but the easiest would be some buttercream. Pipe a ring around the layer about 1/2" from the edge, then fill the ring with frosting. Set the other layer on top, wrap the whole thing up in plastic wrap and then let it settle for a couple of hours or overnight. Then crumbcoat, chill if you're going to (I always do) and cover with fondant.
Letting the cake settle will help prevent a bulge around the middle of the cake.
I always bake in the 3" deep pans but I use two layers. Most of the time, after my cakes are leveled and filled, my tiers are between 4" and 5" tall.
Don't try to cover both tiers with fondant at the same time. Cover with fondant, dowel the bottom tier and then stack them. I use the hollow plastic dowels that Wilton makes because they're easier to cut and sturdier than using wooden dowels.
Thanks so much!! I actually only have the wood dowels, so I'm hoping those will work fine.
What's the best way to level the cake? Just doing it by eye?
This is what I use to level the cake: http://www.wilton.com/store/site/product.cfm?id=3E30D67E-475A-BAC0-5792C543763E855E I can't level a cake using a knife, no matter how hard I try, I end up with a slant to it.
The wood dowels work fine, just harder to cut.
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