Do you know whether I could scale up this recipe for up to a 14" layer (for the bottom tier of a wedding cake)? Are there any alterations you would recommend--other than increasing the baking time, of course. Also, if I reduce the sugar by a tablespoon or two per recipe--to allow for a sprinkling of syrup to keep the cake moist--will that ruin the structure? Thanks so much for any advice you can give.

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