Hi
I am reasonably confident baker but have never tiered cakes or stacked on top of one another.
I have agreed to make a friend a chocolate cake for her birthday but as there are a fair few guests she wants and extra cake on top.
The cake is an 8" cake covered in chocolate ganache. I was going to use my 6" tin to make a smaller version and put on top but want to check the logistics of doing this! Do I need dowel rods and if so how do I use them?
Will the bottom cake take the weight of the top cake? Do I cover in ganache when assembled or do seperately then assemble?
I am going to top with homemade chocolate curls and she is happy with using chocolates to decorate i.e. maltesers around the base of the cakes (possibly white and brown ones alternately).
I just want to get it right for her and don't want to make a dogs ear of assembling it. Any tips would be greatfully received on assembly and also yummy ways of decorating the cake after the ganache has gone on.
Thanks
bearx