How many layers per tier do most of you use for your wedding cakes..does it depend on the height you want, personal preference and of course the customer. Or do you mix them up; for instance your bottom tier will be two layers, middle tier 3 layers.. Just curious...
Thanks
Bonton
I've found torting with 3 or 4 layers has less bulging. I think doesn't occur as much if there are 4 one inch layers with 3 layers of thin icing. However, I do 2 layer cakes with 1 layer filling too. I'm more concerned about getting it the height that I need.
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