I have tried searching high and low for a complete answer my problem, yet despite finding bits and pieces of info on the forum to help me, I still need some more advice:
Ok so I am planning to make a 3-layer 8 inch round cake (mocha espresso cake, filled with 2 layers of espresso buttercream, covered in chocolate ganache and then covered in fondant).
First, for the 3 layers, is it alright to simply stack the 3 layers on top of each other (with the BC alternating between the layers) without having a dowel/other support going through the middle of the cake? I've never actually made a cake taller than a simple 2 layer 8 inch round so adding support is new for me.
I would have kept this cake a simple 2 layer 8 inch round, but I want to add a different colored fondant border around the cake, and from the looks of the stencil, the border itself seems to be about 3 inches high.
So assuming the cake will be 6" high x 8" across..how much fondant would I need? I know I should be able to roll it out to about 22" wide, give or take. I have a 2.25 lbd pack of pre-made pink fondant I was going to use to cover the cake. Then to make the border I was going to make a new ball of dark green fondant to make the border (which by the way I plan on stenciling in lustre dust) and have that going around the cake over the pink fondant.
Basically, will the 2.25 lbd of pink fondant be enough to make the initial fondant cover of the cake? I would hate to find out the day of the event that it is NOT!
Sorry for such a long post - just want to make my issue clear so that its easier for anyone who can help to understand.
Any help with these dowel/fondant issues would be greatly appreciated.