A Successful Dry Run
The cake turned out real fine. I have to tweak things a bit, like brushing each layer with a sugar syrup. I am thinking of making it a sugar syrup with orange zest in it. This will make the cake a bit more moist and flavorful and it will also prevent the bavarian cream filling from being absorbed out of sight. The icing turned out perfectly and is easy to work with. I am going to do a bit of practicing with it and see if I can master a few simple decorating techniques.
Martha Stewart may be a liar and insider trader, but she does know how to write a book with good directions on wedding cake construction.