I am making a 2 tier cake- 6" and 9" squares, all buttercream. They want 4 layers of cake and 3 layers of filling ( preserves in one and curd in the other). I know to put the cake in the refrigerator for 1hr between filling each curd layer but
Question #1-Do I dowel my cake after my crumb coat settles or after filling, while it settles?. I'm thinking the 1st way.
I did a curd filling before and it was ok, although some curd leaked out (I'll useless this time) during the crumb coat stage.
I have only done a tiered fondant cake before.
The cake is for Saturday, today is Thursday afternoon and I will fill, and crumb it today , frost it tomorrow, Friday..
question #2- Do I stack the cake Saturday morning?
Question #3- I am stenciling on buttercream with royal icing and painted a gold glaze ( food safe) over the stenciling. I did a test run and can't decide if I should stencil that morning or the day before when I frost it. Anyone have experience or advice on that one.
Always trying something new, this one is for a dear friend.
Thank you very much for any help with my doweling and stacking, that is my biggest worry with the buttercream cake.
And with only 2 tiers, I should be ok delivering it stacked- right? Being buttercream.....