Baking a Tiered Cake
My daughter's birthday is coming up and we're expecting about 40 friends and family to join us for a party. It's very important to me to make the cake myself and I'm planning on making my first tiered cake. Does anyone know if I can used boiled flour icing for the cake instead of swiss buttercream? I am really good at making the boiled flour icing, but never tried the buttercream, which is what my recipe calls for. I am not using rolled fondant, but the party is in December in New York, so heat won't be a problem.
Also, any other tips or tricks for a great stacked tiered cake? I'm finding the internet surprisingly unhelpful as I prepare for this project. Thank you!
Have you searched "How to bake a wedding cake?"
For each tier, I'd assemble and frost it on a carboard or plastic round and use dowels to support the one above.
I don't see the frosting being an issue, though a buttercream like mousseline is pretty easy to throw together if you have a stand mixer.
What type of filling are you planning? Make sure it's something sturdy that doesn't have even the slightest proclivity to slipping.
Thanks for the quick replies! I'm planning on 2 vanilla cake tiers and 1chocolate cake tier each of 3 layers. For the filling, I am planning on a stiff chocolate ganache for one layer and the vanilla frosting for the other layer. Do you think that would work? Is there an alternative vanilla flavored filling that might work? I didn't think pastry cream would hold up.
Get yourself to a craft or baking supply shop and buy a copy of the Wilton yearbook -- the instruction pages have a great primer on making stacked cakes.
Alternately, Wilton has instructions here: http://www.wilton.com/cakes/tiered-ca...
I can't help on icing -- I've never made boiled-flour icing.