Hi all! I am making a four tier cake for this weekend, the 29th. The customer has requested that each tier be a different flavor. His main request was for Italian Cream cake, my choice on the other tier flavors. I am doing 14", 12", 10" and 8" tiers and I was going to do the 14" in the Italian Cream Cake. Chocolate for the 12", pumpkin spice for the 10" and red velvet for the 8". My question is, will the Italian Cream Cake be okay for the 14" or is it going to be to soft to support the other tiers even if I use a lot of dowels? I have never made Italian Cream Cake before and I am planning on using the recipe here on cake central from a mix. This is going to be my first big cake as well, so I need all the prayers and advice I can get PLEASE! Your help would be greatly appreciated!
Here's a link to all the commonly used tier supporting systems:
(With very complete directions & photos.)
http://www.countrykitchensa.com/wedding/assmeblingtypes.aspx
HTH
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