when i arange fresh flower on top of a cake i usually use a ball of fondant and place them in there.
as for torting if it's for a wedding cake i personally preferr to tort i think it looks a bit more elegant when it's cut to have the layers. party cakes are def not torted unless specified or multiple fillings. only exception for me on the wedding cake tort is if it's a carrot cake or italian creme; due to nuts i don't go there.
again these are my personal prefereces...hth
Chris
when i arange fresh flower on top of a cake i usually use a ball of fondant and place them in there.
as for torting if it's for a wedding cake i personally preferr to tort i think it looks a bit more elegant when it's cut to have the layers. party cakes are def not torted unless specified or multiple fillings. only exception for me on the wedding cake tort is if it's a carrot cake or italian creme; due to nuts i don't go there.
again these are my personal prefereces...hth
Chris
Since its 3in would you torte them 2 or three times.
when i bake them 3in high i usually tort each layer once. so for one layer i bake 2 8" cakes, level, and tort each once; that way i have 4 layers of cake and 3 of filling. hope this isn't confusing.
I don't use three inch pans but I would think if you did you would torte the one layer twice and once it's filled it would be about the same height as if you did 2 2" high layers. Isn't 2 3" high layers a very tall tier?
For arranging the flowers I normally use the floral foam covered in plastic wrap.
Hope that helps!
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