I need to bake a 16" tier for a wedding cake. I'm trying to determine the best way to do this with out the cake breaking when I torte and fill the cake. Any suggestions? Is it easier to bake 4 1" tiers, freeze them and then stack? I'm scared to death if I bake a 2" that when I torte it and move the layers that they will break. Does anyone have any suggestions?
4/17/14 at 5:46pm