Yesterday was the day I've been alternately dreading and excited about... I was on the hook for preparing dinner/dessert for 150 people (we won't talk about all the people who didn't show up to help!).
Anyhow, On Thursday, we baked all of the cakes, a 3-tier vanilla (14, 10, 6), and two 1/2 sheet cakes (one butter/yellow, the other devils food). All from scratch. I made the ganache to use in an awesome chocoalte buttercream recipe I found here...I've seen it referenced as "Toba's", and the lemon & raspberry fillings
I torted, filled and iced the cakes...so my squad (7-12 grade girls), along with my daughter could decorate them. We assembled our first tiered cake (How do people do this without tearing up their cakes???). I was just glad when they were frosted and no one could see what they looked like (my first tier, I screwed up my torting...so I had to do some fill-in work to try to get it to level...my second tier was coming apart, I think the icing held it together, the 6" tier looked good, and didn't fall apart when we cut it!).
It was an adventure. I can honestly say I have a *lot* to learn about stacking cakes. You pros make it look so easy.
The night after we stacked and decorated the tiers, I dreamt about showing up and finding the cake all over the ground...but despite looking a bit topsy-turvy (the middle layer did start coming apart), it was still in-tact.
So obviously, I still need a lot of practice making big cakes. I need to make sure I make them right to begin with (my daughter was helping me, and she thinks she put in too much baking powder, so the middle and top tiers overflowed...and I think that affected their overall texture, making them a little more difficult to hold together). I think the flavors of everything we did were excellent. Just have to work on that technique!
Thank you everyone!