The recipe was so easy to follow, it ended up at 14 layers, I think it was supposed to be 2 separate cakes?

Taste of home magazine has the recipe but I can share. My question is:
Does anyone know when you stake a multi layer cake what is the best way to keep it from sliding around? I had to "re-build" the layers twice....

Any help would be great and I can share the recipe, I don't think you need to make a it red velvet--it could be anything.
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Leigh-I am moving this to the Good Eats forum.
The Recipes sub-forum is specifically for posting recipes.

Sorry I can't help you with your question.
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I dont have a clue, but i would like to see a pic!
Mmmmmmmmmmmm cake!!!:-)
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recipe and picture here: http://www.tasteofhome.com/Recipes/R...t-Crepe-Cakes/

Given the nature of the crepes, I think that stopping it from moving will be hard. One suggestion would be to assemble the cake in pieces such as 2-3 layers and then put them in to the whole cake.
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Try toothpicks. Just remember to remove them before the next layer!

You could also use bamboo skewers and lay each layer onto them holding it in place, then just pull out the long skewers when done.

I would be happy to be the taste tester for you too. :-)

OK, now I'm hungry :-)
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Thanks for posting much appreciated. And pnun thanks for moving. Not sure it qualifies as a good recipe lol, it slide everywhere.

Tried tooth picks then I got nervous I wouldn't find them all. Maybe there is a pastry chef out there somewhere that has some advice. As for a taste tester, lol I don't think it will ship but ask ogre 3239 if he liked it??
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That's why I suggested the long skewers.....unless you have access to a nice cooler to chill the individual layers as well as keeping the filler cool during assembly, you're going to have to use something. If you have a spring form pan the right size, it could help as well.
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Well, I was going to stop by for a bite but..... :-)
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I use long skewers. This recipe sounds delicious!
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