Does anyone have a recommendation for the best pan to make 2 or 3 tiered mini cakes? Right now i'm thinking this one..
but i wanted to ask more experienced ppl first
I have never used that pan, but IMO, you will not get good clean edges and if you plan on using fondant a sharp edge is key. I make a sheet cake and use different size cutters to make the layers, then CC, apply fondant and stack. You can really tell the difference. Tempting, tho.