Hi everyone! I’m going to make my first 2 tier cake (6 inch and 8 inch, 4 layers each) this weekend to feed 40-45 people for my birthday.
I plan to fill the cake layers with various mousses and curds, with rings of SMBC holding it in. I’ll support it with 3 dowels (bubble tea straws) in the first layer, and a cake board between the two cakes.
My main concerns are whether this’ll be enough cake, and whether it will be stable enough (need to travel to venue, and will be out in room temp for half a day).
I feel like I need a central dowel, but they aren’t in stock near me- can I use skewers instead?
I’ll also be adapting this cake recipe for three 8 inch layers, into four 6 inch layers for my top cake- do i have to change baking time?
Any advice or suggestions would be very much appreciated!!