Hi talented bakers! I have my first wedding cake request and I really want it to be a sharp and clean professional look. Of course the design request is a simple smooth buttercream- the hardest (for me) to do.
My question: I recently read that professional bakers will "trim" the sides of their cakes to get them perfectly straight and even (even when I bake the same batter in the same pan they don't always line up exactly), My cakes are going to be round, how would that even be possible?
Do you guys do this? Im worried because one of the 3 tiers is going to be dark chocolate, and if I have crumbs alll over the place what if they start to show thru? My goal is to have this cake look clean and smooth--- so any advice you all have for me would be HUGE! Thanks so much !