Cake Filling - how much to use?
I just got an order for a 3-tier cake (10", 8" & 4") – the client wants different flavors for each tier, but is insisting on getting a thick layer of frosting in between layers.
I usually don’t make it thick – especially on multi-tier cakes because the weight of the top tiers may cause bulging. Is there any way to add thick layers of buttercream in between layers without the cakes sliding off or bulging?
Would I need to use an extra stiff buttercream?
Any and all suggestions will be welcome.
DJ - Fun Fiesta Cakes