Hoping you can all advise me as I am baking my first wedding cake from TCB. The white butter cake with a lemon buttercream and lemon curd filling.
As i figure you just sandwich the 2 cakes together to form the tier, i was thinking of baking three 9 inch cakes to make a deeper middle tier. The recipe in TCB is for 2x6 and 2x9 inch layers. How do I calculate to make more mixture to make an extra 9 inch layer.
Is there a formula that i have not stumbled across??
I am a good cake baker i would say and am pushing myself to do bigger better cakes. I am good at the practical but not theoretical, so wondered if you guys could explain it to me real easy.
My cake tins are also 2 inches deep and I belive from my reading that this also makes a difference??
Thanks in advance