Originally Posted by gbbaker
There is no reason to freeze it. I have the 4 inch side removable bottom pans I fit a cardboard round to the bottom and place the 1/2 inch cake round on top of that and next the cheese cake batter. I bake mine at 325 and test the center with a thermometer ( 160 ish) I usually bake the the left over batter and if the cake cracks I fill them in with the cooked leftover cheesecake. After it's cooled I remove it from the pan and top with the next 1/2 cake round, I then coat the cake with IMBC refrigerate and then cover with fondant. If I stack them, I only do 2 tiers and put the rest together on site . Hope that helps
It does. Thank you so much!
Any chance I can trouble you for a link to an IMBC recipe? I've only ever tried SMBC.