Wedding cakes and desserts
in Weddings ·
George Bennett9 said:You can definitely pull off a three-tier design like that, but you're right—they will turn out shorter. That lady at the bakery was likely referring to the weight of the sponge itself. If you're truly aiming for those towering, dramatic layers, you'd usually use something like a croquant base finished with marzipan or a heavy cream coating—at least, that's what I was told when I went digging for answers myself!
Thank you so much for the tip... I think I'll head back there and ask her more about this praline stuff... honestly, I have absolutely no clue what it even is, how it tastes, or if a fruit-based cake would even work underneath it without the flavors clashing!🤷