Wish Me Luck...first Attempt At A Lot Of Things And A ).
Decorating By ging43 Updated 8 Jan 2006 , 6:12pm by Loucinda
I have signed up for Wilton level II and picked up my kit. I figured I would try the pans out as my daughters 1st birthday is later this month and I want to make her something extra special. The cakes are wrapped and cooling in the fridge (I hope that was the right thing to do). I made up some MMF (first time) and that is wrapped tight and cooling for an hour. I also made up some lemon mousse based on a recipe I saw here for the costco filling (whip cream, milk and jello pudding)...it is DELICIOUS 
. My plan is to level the cakes, fill them with the mousse, cover with BC and then either cover in MMF or make some accents. It is white but I will take small amounts and tint them. The cake is going to be small but I figured it will be great practice and give me an idea of quantities and techniques for the BD cake. I have found lots of great info from this site (that is what has inspired me)
I have one question : the cakes are the 7 3/4 ovals (I think) from the level II class. I used one duncan hines cake mix for the two pans. Will I have any problems sitting them on top of each other with some buttercream between the cakes or will I have to secure them in some way?
Sorry this got long 
and thanks for any suggestions
ging
will stack fine.
but remember....if filling w/ the lemon mousse....first but a BC icing dam around the outside edge (medium to stiff icing) them put filling inside. This helps stop filling from oozing out the sides when top layer is put on.
good luck. sounds yummy.
I'll get them as level as I can and thanks for the dam tip. Don't want that yummy mousse all over the outside. 
will stack fine.
but remember....if filling w/ the lemon mousse....first but a BC icing dam around the outside edge (medium to stiff icing) them put filling inside. This helps stop filling from oozing out the sides when top layer is put on.
good luck. sounds yummy.
After doing this I would suggest to let your cake settle for about 1/2 to an hour, just lightly cover it with a towel or plastic wrap to keep it from drying out. Let it settle will allow the icing dam to push out a little if it needs to and you won't get a bulge in the side after you ice the outside of the cake.
Good luck and can't wait to see your final cake!
Leily
If I have a tall cake (two layers) and have a slippery filling in it I will take some drinking straws and cut them down to size and slip them into the cake before icing it. I've had a few layers slide around in transport before.
When I was little my mom used toothpics to keep the layers together. I like straws as you can see them, and you don't have to worry about anyone biting into it.
will stack fine.
but remember....if filling w/ the lemon mousse....first but a BC icing dam around the outside edge (medium to stiff icing) them put filling inside. This helps stop filling from oozing out the sides when top layer is put on.
good luck. sounds yummy.
What a great tip!
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