I've been asked to make a fondant covered (buttercream filling) two tiered cake this weekend, 10" and 6"- never attempted one before- and have my tummy tied in a knot over it! Never been for lessons either. I've searched "How to's" on the internet but I'm aware that professionals make it seem alot easier.
Are there any tips i could use or "MUST KNOW'S" before I venture into this project and is a cake of this size as daunting as I anticipate?
Thank You in advance
How to stack/tier cakes:
(Has complete and accurate directions.)
More on SPS:
(See leah_s post.)
SPS sticky by Leahs:
(Illustrated) How to cut level dowels by indydebi:
Wilton's tiered cake help links: