Bake the layers separately, cake edges are sealed then ;-) hope that helps, I too am not a fan of these but have created 5, I think this season so far I prefer the perfect ones as at least they are sealed…..how ever cream ozzing out…..I use white chocolate truffle less hassle for the wedding cakes!!!
Good luck for your next one!!!! If u do use syrup sugar be very very careful not to over do…..will go soggy quickly!!!!!
MJ, Napier, NZ http://www.mjscakes.co.nz
