Iam making my first weddingcake….for 500 people!!!!!!
Daunting task :-(
first of all i am making mousseline BC with passion curd…..can I alternate the layers with passion curd BC and pastachio BC a la Hector? (Making creme anglais with pistachio)??? Would that be tasty?
Regarding the size of the cake, it will be 5 tier cake….tiers placed individually on different hight cakestands. HOw large should the cakes be??