hey ya'll
i made a very large book cake this past weekend out of elissa strauss's book. it was the chocolate cake and she says to put a least a 1/2 inch layer of filling per inch of cake. well I did and then covered it with fondant and before i could get it delivered my cake was drooping. my filling was a whipped cream with the pudding. also got to taste this cake and it was a bit dry and I coated with sugar water before i iced. is there a secret to keeping your layers together and having a tasty cake or you sacrifice the taste for the design?
help!
I'm not familiar with that filling equation.
But if your layers are shifting/sagging there are at least two ways to correct that. 
Leaking & Bulging Help:
http://forum.cakecentral.com/cake-decorating-ftopict-223481-.html
HTH
So if you have 2 2" layers, you would have 4" of cake & 2" of filling? Plus icing? That puts each tier at over 6". That's just crazy talk! Also - 2 things when you use a filling. 1) Make sure you use a dam to hold the stuff in. OK maybe just one thing. You can probably refrigerate that filling to firm it up a bit too.
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