I can't imagine that your crusting BC is so hard that a one year old cant get their fingers into it. I wouldn't worry about the bit of a crust that a typical crusting BC gets.
I say go for it also. And if your bread is overdone on the outside and underdone on the inside, try turning the oven down 25 degrees. Have you checked the oven temp with a separate thermometer?
YES!!! Problem finally solved. Dowels alone do nothing to provide support. Dowels are like table legs and the cake cardboard like the table top. Picture setting a casserole on just table legs with no top...does...
Annie, I am glad you say you like your small wire leveler since so many people seem to hate it. I get that an Agbay is fabulous but as a hobby baker, it just isn't needed cost wise or storage wise. I don't need to level...
They need to be flush with the top of the icing/fondant or even a touch higher. Too short and it will allow it to push into the cake like yours did. If you have a heavy topper, like you used, you may want to put support in...
I have just colored peanut butter buttercream red and green. This was only for decor, not the whole thing. If you post your email, I could email you a pic of the cakes if you want to see the color.
