I want to make a fondant covered stacked cake filled with custard filling. Is this strong enough to support several tiers (6-9-12)? I don't want the cake shifting around all over the place! I ususally use IMBC which firms up in the fridge, but I don't know about a custard...
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snowboarder
Posted 2 Nov 2006 , 9:16pm
post #2 of 2
I've done it and it was fine. Dowel well and chill well: torte, fill, crumbcoat, chill well. After your tiers are chilled through, then apply your fondant.
Keep finished tiers chilled until delivery.
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