Sps Issues, What Caused This To Happen?
Decorating By cheesecakes-galore Updated 1 Dec 2009 , 3:19pm by Mug-a-Bug
I'm still wondering about if the 3" cake really doesn't have any filling in it at all... Really none?
The oldest bakery in my area (100 years +) has always used one solid layer of cake per tier as does one of the most popular decorators in town...she uses one solid layer of pound cake(complete with hole in centers) per tier.
That's really interesting. I've never seen that around here. I kinda' like the filling best of all - it makes the cake worth eating for me. So I'd be disappointed in a cake without filling. That puts a lot of pressure on the icing to be exquisitely good, doesn't it?!
I'm still wondering about if the 3" cake really doesn't have any filling in it at all... Really none?
The oldest bakery in my area (100 years +) has always used one solid layer of cake per tier as does one of the most popular decorators in town...she uses one solid layer of pound cake(complete with hole in centers) per tier.
That's really interesting. I've never seen that around here. I kinda' like the filling best of all - it makes the cake worth eating for me. So I'd be disappointed in a cake without filling. That puts a lot of pressure on the icing to be exquisitely good, doesn't it?!
or the cake to be both moist and incredibly delicious....nothing more than basic buttercream and pound cake...both elements good though...
I like filling as well and many, thinner layers of cake...
I haven't used SPS yet, so like I said; I'm really not the expert... BUT I've seen no reason offered by anyone that would convince me not to cut the pillars. I've read lots of other threads where others have mentioned cutting the pillars without any problem. If anyone has actually had a problem cutting the pillars I would love to hear it! Please don't feel the need to repost previous comments, as I have read the entire thread 
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