Yesterday I made my first three-tiered cake as the next major step in my wedding cake trials. I started baking the cake at 11 am, and had finished all assembly and decorating by 3:30 pm. Not to shabby! I also prepared and ate lunch, read a few chapters my book, and did the dishes in the middle of that time, so I could have even done it faster.
All in all, a successful experiment! I used wooden skewers for the bracing between the stiff cake plates underneath each layer. I got a set of reuseable plastic cake separator plates on eBay so that I can make as many cakes as I like without having to use up lots of cardboard cake plates.
I don’t love the way that the colored bands look, and they were very difficult to do with the length of continuous fondant “ribbon” needed to cover the circumferance of the circles. I can’t imagine doing it with cakes the have double the diameter, so I’m going to ditch that idea for the fnal product. I definitely like the simplicity of the frosting decorations on this, and I’ll probably keep working on this style as I make more.
I also did multiple fillings in the layers. It’s chocolate cake, with plain buttercream, almond-chocolate buttercream, and strawberry filling. It’s time to start ruling out flavor combinations!
I discovered that the cakes baked in these particular pans come out really domed, so I’ll need to get a cake leveler to make sure they don’t end up as rounded as this again. I’m not a fan of the rounded top and edges.