HI Everyone,
I have been doing cakes for years but I have been asked to de my Brother's wedding cake this coming weekend. You can see at www.thecakerybakery.ca that I have done a lot of cakes just not tiered ones.
The one my Brother picked is quite simple it's a 4 tier stacked cake with artificial flowers on top and on the corners each tier. I have chosen to do
14" 12" 10" and 8" square tiers.
Any advice on specific cake batter or contrustion would be greatly appreciated.
Tracey
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