I am going to bake round tier cake for approx 80 people. I have two round tins of 9" and 6". I am confused of making the third one by using big one at bottom of 12" or smaller one at top of 4" ? Will that be sufficient ? Celebration is on Sunday :(
One more thing is How do I get nice n creamy buttercream icing without using vegetable shortening ? Every time when I do buttercream icing, it is good in taste but feels little bit of sugar on tongue. I want very creamy n soft buttercream. Does anyone know good recipe?
Need some help ASAP