Need some help. I'm making a cake for a 50th anniversary in July. I've already had the nightmare that the icing melted between home and the church....so I'm trying to get my ducks in a row before then.
I'd like to torte the cake to include a filling, but I've never done this before. I read the Wilton instructions on damming the cake, but how many layers is normal for 12 inch round cake / 4 inch thickness?
Also, any suggestions for the icing flavors? I'm afraid the colors will not be exact..
14" will be fake
12" will be strawberry - with crusting cream cheese
10" will be caramel - with buttercream or white chocolate?
8" & 6" will be plain, no filling, with buttercream
Also, does the flower nail really work well as a heating core on 12 in cakes? And, only 1 or 2?
Thanks!
The cream cheese icing does come out an off white. It probably won't be the same color as your buttercream unless you color it.
You can torte your cake as many times as you want. Once is fine. I have found that the cake is harder to cut and not as stable with more then one. It looks neat and is really yummy though.
I like to use the flower nail for a heating core. I can't tell you how many to use though. I will bump you so someone else can see this. 
I use a heating core rather than a flower nail. I've never had any trouble with it. But I also don't try to fill the 12" cake pan. I make two of them and then slice each into either 2-3 layers. i have a cake leveler and it does a geat job. When using lots of layers I also tend to keep the filling or icing in between the layers fairly thin - 1/8 to 1/4" thick at the very most.
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