Amazing, i know quantities etc, was just wondering if i could get away with making sponges ( she' having 2 sponges top and middle and fruit at the bottom) from ordinary sponge mixture i.e victoria, instead of a madeira mixture which i would normally use cos madeira has a longer shelf life? And the mixture is slightly different qauntities giving a more dense cake.
You can use a Victoria sandwich style sponge - in terms of taste I much prefer this but the lightness means you can get into difficulties re stacking the tiers. Are the tiers resting directly on each other or on pillars? If the latter then you probably do need to go with a Madeira sponge.
right, ok i have an idea of the shape she wants now so some advice is needed, looks like she wants 3 squares cakes, 2 fruit and 1 sponge, one on top of the other but each tier on a slightly different angle with pearls/beads cascading down with tiffany colour ribbon incorparated in there somewhere, my question is do i, assemble all the tiers and take complete? or take each tier and assemble there? it looks like we will be attending the wedding also. what does everyone think?