I'm doing my neighbour's wedding cake this month and the cake she chose has two 5" tall tiers (before icing) and she wants the whole cake to be a rum fruit cake. My question is what is the best way to get them to be the required height. My thoughts and fears are:
1. Thought - Go ahead and bake a tall cake
Fear - It may not bake properly in the middle
2. Thought - Bake two 2.5" layers (per tier) which will be perfect but
Fear - when putting them together the only thing I can come up with is to spread some aprocot jam in between the layers but I just keep visualizing them slipping and me crying .
Can someone kindly point me in the right direction.
I think baking two smaller cakes is the best way to go, I would be very nervous baking a cake 5" high and worrying that they middle is still raw while the outside is getting darker.
I think once you level the cake and put apricot jam to adhere it wouldn't be slippery. If you didn't level the cakes then I think there is a chance that it would slid because it is a smoother surface than the inside of the cake.
i also second the baking two shorter layers, if anything you can just tap two or three skinny dowels in the stacked cake and you'll alleviate any sliding worries