Purchased a leveler, not the laser one.., purchased new magic line cake pans, read most of the post on smoothing butter cream icing, stacking methods, so I feel that I am armed and dangerous. The cake that I am doing this weekend is 12-10-8...My question is: I will have (2) layers per tier...so do I level each individual layer first; make adjustments if necessary, then put the two layers together with filling, (crumb coat) then measure again for levelness?, etc. I will have to stack the cake at the reception.
I do hope someone understands my question.
Thanks.
Bonton
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