Hi, I'm just looking for any words of experience really. I am going to attempt my first tiered cake and am looking at using 14 inch and 10 inch round tins. I have just been looking at recipe amounts and see I may be using upto 28 eggs- these are large amounts for me ( I've done a lot of the wilton shaped tins before and maybe upto 10 egg mixes) I was just wondering if there is anything I should be bearing in mind when baking these larger sized tins to ensure that they cook through and rise properly??

    Any advice gratefully received!!

      Thank you, Kate :))

ALine the bottom of the pan with parchment paper so the cake comes out in one piece. Also use heating cores to make sure the whole thing bakes evenly. I'm not sure how many you should use but I'm sure someone else will chime in and be more helpful :)