i’ve never made a tiered cake before and I’m about to make one for my grandma’s 80th birthday in 2 weeks
I want it to be perfect for her.
I have some questions I would like to get clarified
1. What type of straws do you use when you do the tiered cake. In Rose’s tip and her youtube video she uses straws and puts that into the bottom tier before putting on the other layer. Do you have to buy strong straws? I mean…the stuff you normally get is rather flimsy, i don’t see why it would help the cake structure
2. Is mouseline BC too soft? I love it and would like to use it for my cakes
3. How long can mouseline BC stay out in room temp for before it goes bad?
I’ll take the cake out of the fridge Approx an hour before dinner…to transport to dinner location and to build it there.
Dinenr will be 2-3 hours long.
So it needs to be out of the fridge for at least 4 hours.
I want to make sure it’ll be ok and i won’t give anyone tummy aches.
I’ll post pics after i’m done