Thanks Alix! Actually, I was able to find that on google too, so I guess I posted too hastily. I'm going to test it tommorrow and I'll see how it goes. I guess it should work ok.
My cake has evolved a little since before. I've decided to go with a uniform frosting (vanilla buttercream) but the inside will still be half chocolate, half vanilla pastry creams. I have also decided on a raspberry syrup made from heated raspberry preserves.
I made a scaled model on cardboard, and I realized there's no room for bilingual "happy birthday/bonne fete" so I'm going to just have "happy birthday".
After making the model, I realize that this is going to be one HUGE cake. A three layer 18/13" cake... Even for 36 people, there should be plenty of extra for second helpings!
My cake has evolved a little since before. I've decided to go with a uniform frosting (vanilla buttercream) but the inside will still be half chocolate, half vanilla pastry creams. I have also decided on a raspberry syrup made from heated raspberry preserves.
I made a scaled model on cardboard, and I realized there's no room for bilingual "happy birthday/bonne fete" so I'm going to just have "happy birthday".
After making the model, I realize that this is going to be one HUGE cake. A three layer 18/13" cake... Even for 36 people, there should be plenty of extra for second helpings!