So I think all the pros will laugh at my question, but, how level does each layer have to be prior to frosting? All of my Rose cakes come out flat in the middle and almost all the way to the sides, however, the very edges are 1/4 in or so sloped down. Does this matter? Will the structure of the cake be affected at all if I don’t make it completely flat? I use the silicone baking strips, most recently on 8 in square pans.
Thanks in advance!