How thick do you make your cakes when you do 3 tier+ designs? When I bake them they never quite seem to be perfectly equal heights. Any tips? Also, when you bake a 12" cake or anything larger (you use a baking core) but do you bake two separate layers to get a 4" thick cake?
this is boggling my mind...
Hi, all my cake tins are heavy duty cake tins. They are 3" tall. And I torte all my cakes twice. So its three layers. When I bake 11" and larger cakes, bake them in two batches. And I always use flower nails and sometimes a wet towel around the cake tin.
Everything you ever wanted to know to bake, assemble and decorate your first tiered/stacked/layer cake: