Thank you all for your amazing advice last winter/spring—the cake was an incredible success!
I ended up doing a twelve-inch tier of three chocolate buttermilk cakes, separated by coffee mousseline and each filled with ganache, a nine-inch tier of three vanilla buttermilk cakes, separated by raspberry mousseline and each filled with vanilla bean SMBC, and a six-inch chocolate tier on top (same as the twelve-inch). I also made two more twelve-inch tiers, one chocolate and one vanilla, to have as extra…and there was a lot of extra : )
It was a ridiculous amount of work and transportation craziness (I ended up transporting the three 12” tiers, filled and frozen but not masked, and stacked on top of one another, in one of those giant orange cylindrical coolers they dump Gatorade onto coaches with at the end of sports games—it was kind of perfect), but it was unbelievably delicious and beautiful, and I couldn’t have done it without you guys : )
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