Thank you so much for your response. I normally use 1/4" buttercream in between layers, but this client wants more.
After giving this much thought, I decided to cut a circle within the layer and spoon out some of the cake – leaving about 1/2 inch all around – then filling in the middle with my regular buttercream – since I have the 1/2 inch wall all around, that will definitely keep my cake from bulging and I can control the thickness of the frosting. I’m hoping that will work – there’s no worse feeling than covering a cake with fondant only to discover the “dreaded” bulge – yikes!!!
DJ - Fun Fiesta Cakes
