I posted a pic of this cake about a month ago - and its going to be my first wedding cake - bride and I have agreed to go ahead and give it a go - eek! I have to admit im really nervous because i want it to be perfect for her. I'm gonna to get myself a few dummies and start practicing but i was hoping you might be able to give me a little bit of guidance before I start.
1. in the pic the cake looks very white - any time i've made smbc its a kind of cream colour. is there a way to whiten it? or is this a different type of buttercream? would you recommend smbc?
2. also, what size would you say the tiers are? the bride wants to have three tiers, i was thinking 12, 9 and 6 depending on how many guests she has (which we still have to discuss). I want to keep the same look as in the picture. would you say they are 4 inches tall?
3. If I want my tiers to be 4 inch tall, for the sponge type cake how many layers would you use? if i use 3 x 1inch layer in each tier will i end up with 4 inch tall after filling and covering?
4. Shes going with chocolate biscuit on the bottom, then a lemon curd, and then a vanilla with raspbery buttercream filling. should I just stack the middle tier freely on top of the first tier (with melted chocolate?) and then dowel the middle tier to hold up the top tier?
Thanks a mil in advance - would really value any opinions!