I will be baking a cake for my daughter 2nd birthday and will like to do a 2 tier cake, 9 in and 6 in. I will be making the cake from a box mix (duncan hines french vanilla) but instead of water I will be using milk. The party will be on a Saturday at 3:00pm, so if anyone can help me with my timeline. The 9 in cake will be decorated with the rose swirl method and i will do 4 rows and the 6 in will be smooth bc.
The morning of the party I just want to assemble and decorate the cake. So when should i bake the layers? If I freeze the layers how long does the cake have to be out to be ready to eat? I read that working with frozen layers are easier to handle. Also how many wood dowels will I need in my 9 in cake to support the 6 in (the cake will not need to be traveled).
Have anyone tried the Duff bavarian cream filling? Is the taste good?
SORRY so long of a post, thanks in advance for all info.