I'm a little overwhelmed at the moment trying to do a stacked square cake. The smallest square I could find locally is an 8 inch. The woman doesn't necessarily want a big cake so I'm wondering if I can stack the 8 inch on a 10 inch. But would that look okay?! Also, I'm nervous about the darn corners. My pans flare a bit and from what I've read I need to freeze and trim before I ice- darn the crumbs. I also still need to price it! I'm doing some fondant trim, chocolate cake with choc. BC. Any ideas. Thank you!
Deirdre
Hi,
An 8" stacked on a 10" would be fine.
Here are tutorials, if you need to refer back to anything you read.
http://www.cakecentral.com/cake-decorating-ftopict-48836-square.html+corners
http://www.cakecentral.com/cake-decorating-ftopict-47677-square.html+corners
http://www.cakecentral.com/article51-How-To-Frost-a-Square-Cake.html
http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html
http://www.cakecentral.com/article5-Solution-For-Cake-Bulging-Between-Layers.html
http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html
HTH
usually if I need a sq size and I dont have it I will take the next size after it is baked and cut off to the size I need. I make a 10 into a 9" or so on.
Thank you for your ideas. And those articles are great, I especially learned why I occasionally get bulges!
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