I made a regular 2" cake last week, but I see all of these that are thicker (like 6"). Do I make 2 or 3 of the same cake and stack it or how does that work? What goes in between? Thanks to all of you who are being patient with my very rookie questions.
Yes, bake a couple of layers and stack them. You can put buttercream between the layers, or another filling, depending on your preferences. Most people say to use a board and dowels for every 4" of cake height, but I've found that I can make 5 or 6 inch tall cakes without any support issues.
Yes, bake a couple of layers and stack them. You can put buttercream between the layers, or another filling, depending on your preferences. Most people say to use a board and dowels for every 4" of cake height, but I've found that I can make 5 or 6 inch tall cakes without any support issues.
What kind of filling can be used? I'm so new to this that I have no idea.
What kind of filling can be used? I'm so new to this that I have no idea.
There are tons of different kinds of fillings. It depends on whether or not you want to have to refrigerate it or not. Regular buttercream, jams, ganache, puddings, fresh fruit, etc.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
http://www.cakecentral.com/cake-decorating-ftopict-605188.html
Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more.
The so much more is baking help, smoothing b/c help, and illustrated common cake assembly methods.
HTH
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