My oven won't fit an 18 inch round pan, so I have the split pans. For those of you who use them, have you found that your cakes are not as stable, or your icing tends to crack when using this? I need my base to be 18 inches round so all my other tiers will be stacked on this one. I'm afraid it wont' be a stable or something horrible will happen. This cake has gotta be perfect, for dd's wedding in 4 weeks.
Be sure and make the second layer's split go in the other direction.
Anna, wait, I'm confused. Can you please explain what you mean?????
My guess would be that don't line up the the split one on top of the other. Make it cross each other like a plus sign. One layer's split would be horizontal and the 2nd layer's split would be stacked on top of the 1st but be set on it vertically instead of horizontally (which would have the splits directly on top of one another). I haven't had the need to make a cake this big yet but this is what I think she means by that. Hopefully SugarFrosted can come on and verify whether that is what she meant or not.
I'm sorry, I wasn't getting notifications on this thread. Yes, I meant exactly that, cib.
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