Quite possibly one if the scariest wedding cakes i have made since I started in september 2009 purely because this is the first time I have ever used an acrylic separator and the knowledge that the cake would just be sat on the separator with no royal icing to secure it to the 2nd tier really freaked me out. But I sort some advice from our local cake decorating shop and they told me that how I’d set it up with dowels etc was right and so that eased my mind. I’m glad I’ve done it but I might think twice next time someone asks me for a similar design mainly because of the stress it caused. I had nightmares about it toppling over mid way through the wedding breakfast.
The top tier is a 8" vanilla sponge with raspberry jam.
The 2nd tier is a 10" chocolate cake with ganache
The bottom tier is a 12" fruit cake