Hello All! I am using a mini tiered wedding cake pan for the first time and wanted to know.....do you guys fill them half way or less? I don't want to have a mess in my oven for overfilling. Also, did you guys have any trouble icing them in buttercream? TIA!
I'd think that you fill them 1/2 - 2/3 just like any other pan. Put them on a cookie sheet and then into the oven to catch any spills. It will be very important to have the cake rise above the pan so that you can level the bottom even with the edge of the pan for both level and height consistency between cakes.
And yes I've found icing them in buttercreme is a PITA. But then I don't use the mini-tiered pans for these. I just bake a shallow sheet and use cookie cutters to stamp out the rounds.
Thanks Leahs! I also used the sps system for the first time this past weekend on my first 3 tier stacked cake ! As nervous as I was during delivery, it held up beautifully! Thanks so much for suggesting it. The only thing that was a pain was cutting down the size because they were 4 inch legs and I had a 3inch pan! ahhhhhh! But it all turned out great! Since the cake bakes in the two tier form I'm hoping to cut out some of the pita moments, at least that's what I'm telling myself!
If your cakes are rountinely 3" tall, you might want to buy the 9" SPS legs. Since you have to cut them anyway, you might as well get multiples from one piece.