Has anyone ever tried making s amith island cake ( thin 10 layer yellow cake with chocolate icing) as a whole cake and then slicing it? Would this even be a good idea? Could the batter make a difference if your making thin layers or one whole cake?
Making a wedding cake and this is one of the tiers...just curious about options:)
Thanks in advance for any help or advice!
I saw an article in a magazine years ago What you describe. As I recall it was called something like "14 layer cakes" and the lady was well know for it. I'm guessing it will be just fine. Keep the filling thin - basically just a light smear. Since there is so much (if you go 10, 12, 14 layers) that would be plenty of filling. I'm thinking each layer of cake was like only 1/2" thick.
I would think one would need a cake like pound cake - dense. I'm not even sure my *original* WASC would be dense enough.