That’s brilliant, thanks girls! That comb idea also a good one! Does using the meringue powder or royal making it a lot more difficult to work with? I presume you’d just use ordinary buttercream for the crumb coat. I made the 12" demo choc cake last night and cut it into 3 layers for choc buttercream filling – moving those layers was a nightmare and one actually cracked and a couple of bits came off so I stuck back together and hope when it’s filled and covered it won’t be noticed when it’s cut so for the real thing I either need to invest in a proper moving implement for large cakes (any you recommend?) or just cut the cake in two so it’s less likely to break. I might then make a cake and a half to add height on each layer. This is definitely a learning process! x
