Okay....so I haven't been doing much deocrating lately and have been asked to decorate a small wedding cake. What is the quickest way to achieve nice sturdy layers. I will be baking 2-10" rounds and stacking. Do most of you just put icing between the two layers or do most cut each or the 10" layers in 1/2 with icing in between. TIA
The number of torted cake layers and filling layers are a personal preference, but, of course, the "quickest" way is not to torte and eliminate an extra step.