Hello my dear teachers.. I have learnt so much from reading through these forums over the months, I cant even express my gratitude enough.. THANKS!!
I need some advise from the pros...
First, the background on this cake:
I am making a three tiered cake (my first ever tiered cake) for a friends' daughter's birthday. I am doing a 10, 8 and 6 inch cakes with bottom tier WASC with strawberry filling, middle, Red Velvet Remix (BeanCountingBaker) with cream cheese filling and a chocolate WASC with raspberry filling for the top. Its due Thursday afternoon and I am taking it assembled to the venue which is five minutes away.
I will be doing crusting butter cream (Indydebie's) on all layers and fondant decorations on all three. I will be stabilizing the bottom two tiers with wooden dowels and each cake on its cardboard and the bottom layer on a 14 inch cake drum. Also, will be using a center sharpened dowel which will be going through the top through all the way down to the cake drum.
I hope I have got all of this this right so far.
So far, I just got done baking the bottom two cake sizes as I type (2 pans for each size and flavor). I have wrapped them in cling wrap and put them in the freezer. Will be doing the top layer tonight too.
1) The bottom WASC cake, baked in Magic Line pans without flower nail/baking strips. When I inverted them on the cooling grid, both had a bit (2 inch) chunk stuck to the pan, I carefully peeled it off the pan and placed it on the cake cavity while still hot and then wrapped in cling wrap and then freezed. My question is, would that work as that is the base cake and I don't want any blunders and I have still time to bake another if need be..should I?
2) Wooden dowels should work for each tier or should I get the Bubble tea straws? Dont have the time to buy online so will have to check at an oriental store.
3) I couldn't find a cardboard cake circle for the 10inch cake. I have the 8 and 6. I do have a cake drum that is 10 inches. Would that work as a base for the 10 inch cake? Or should I look for 10 inch cake circles?
4) I am using a 14 inch silver foiled 1/2 inch cake drum as a base. Do I need to put that on something else like a masonite board or a wooden board?
Any help advise would be greatly appreciated. I am just so worked up!