Tall Layer Cake Advice
I am looking to make an old fashioned strawberry cream cake to serve at least 30. For simplicity and shelf-life (can be made the day before), I like this M. Stewart recipe, but would sub marscarpone-whipped-cream to nix the gelatin, and add additional stability. http://www.marthastewart... Do we think this can work with the recipe tripled? for 6 layers... or maybe don't split the cakes and have 3 full-sized layers? Is the cake going to turn into the Tower of Piza while awaiting it's debut? Can I slide the top layer on at the last minute? Do I need DOWELS (yikes)! Oh wise and experienced baker-neighbors what do you think?