I'm making my brother's wedding cake at the end of this month. We're doing a 6, 10, 14, 18 cake. A 14" is the largest I've made before, and the largest full size pan my oven can hold. I've ordered an 18" half round pan, but am worried about the right way to assemble it, and how it will hold together as the bottom tier. Should I alternate the halves on each layer? Have you made a cake using a half round pan? How did it hold up? Tips please!!
10/4/12 at 9:52pm