I'm making my first topsy turvy cake it needs to be ready by next saturday. 1 week away. Today I made my icing, choc roses and fondant. I was going to bake the cakes and freeze them until next week. Whats your opinion if I torte them saran wrap them then freeze? Also I have pan sizes 6-8-10-12.
From what I can tell I should be stacking and totring in this order please correct me if I am wrong.
Listing from bottom to top...
10-10-12 cut and evened and angled at the top chilled then crumb coated chilled again then tracing a 10in circle in center and cut out to allow stacking of middle layer.
8-8-10 again cut and evened and angled at the top repeat above steps
sorry i'm newbie too, but I found out you tube does great tutorials how to make almost anything, I even found your cake
I know I have watched just about every one on there but none of them say what soze the cakes get stacked in. Some seem to be all the same size with only the top sliced differently, others seem to be sma;ller on the bottom and larger on top.....I am so scared of putting in all the effort and money into this cake and having it topple over or crumble on top of itself.
(If you trace a 10" circle in the center and cut out and then you're putting an 8" in there, not a 10" for middle tier, you will have too much space left, right?)
Do you think these will help you?
I don't like the Wilton tutorial that much. The tilting is not that pretty.
This one is pretty good:
Then, there's the one on CC: