I had the pleasure of making my baby sister's wedding cake this past weekend.
I spent one day baking all the layers - 3 tiers, 2 layers each.
Spent another day (and night) making the buttercream, applying the buttercream, making the buttercream look perfect, and finally, stacking the tiers.
I use a bench scraper to get the sides of my cake very straight. Don't say I never shared any secrets with you.
I use drinking straws as internal supports (yet another secret). I stack the cakes with a little buttercream "glue" between the tiers, leaving about 1/4-inch of space between the tiers - the space is covered later. I drove a wooden dowel down the center of the cake to keep the tiers from shifting in the car.
Once the ribbon, flowers, piping, etc are added, the 1/4-inch space is completely hidden.
This Deep Chocolate Cake with Amaretto Italian Buttercream was super yummy! Wish I could have shared it with each and every one of you!!
Btw, did I mention that we had to drive 3 hours to the wedding? Normally I would dread driving a stacked cake that distance, but this past weekend the color of the autumn leaves were at their prime. We had 3 full hours of these stunning views - enjoy!
Happy Fall - 2009!