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Proper assembly of bottom tier using half pan?

post #1 of 2
Thread Starter 
I'm making my brother's wedding cake at the end of this month. We're doing a 6, 10, 14, 18 cake. A 14" is the largest I've made before, and the largest full size pan my oven can hold. I've ordered an 18" half round pan, but am worried about the right way to assemble it, and how it will hold together as the bottom tier. Should I alternate the halves on each layer? Have you made a cake using a half round pan? How did it hold up? Tips please!!
post #2 of 2
I have used the 18" half pan many times. I do turn the layers (x) so they are not lined up the same (l) for fear of the cake pulling apart in the center, and have had very good luck in doing so.
Just when the caterpillar thought life was over it bloomed into something beautiful.
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Just when the caterpillar thought life was over it bloomed into something beautiful.
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