Tier Cake Recipe

Decorating By valstupendo Updated 8 Feb 2007 , 6:01pm by Crimsicle

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valstupendo Posted 8 Feb 2007 , 3:48am
post #1 of 4

I will be making my first 3 tier wedding cake in May and was wondering, is there a preferred cake mix to use for the tiered cakes? A lighter one so it's not so heavy on top of each other? Or do you use a more dense one so it doesn't shift it's shape or crumble under the weight? It is going to be chocolate (at least one of the layers - she might want a different flavor for the other two), but I'm worried the mix won't be right. Any suggestions?

3 replies
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fronklowes Posted 8 Feb 2007 , 5:38am
post #2 of 4

Take a look at this link.

http://www.wilton.com/forums/messageview.cfm?catid=3&threadid=89614&FTVAR_MSGDBTABLE=&STARTPAGE=1

Cassandracakes recipe is wonderful and can be used as a base for many other different flavored cakes. If you read on in the thread, I've posted my chocolate and carrot cake versions, as well. These cakes always get rave reviews, and stack very nicely for wedding cakes. They also carve nicely.

If you want to add a gourmet flavor to a cake easily, all you have to do is add one of the small bottles of LorAnn flavoring to this cake mix recipe and the balance will be perfect. I mix the flavoring in with the water, stir well, and then drizzle the water/flavoring mixture into the bowl.

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JanH Posted 8 Feb 2007 , 6:15am
post #3 of 4

That's so interesting, I just printed out this recipe yesterday from a CC thread:

http://cakecentral.com/cake-decorating-ftopict-26565-.html

fronklowes, you should submit the recipe to the Recipe section so all CC members can easily find it!

valstupendo, here's a thread that will help with making the wedding cake:
(just disregard the whimsical part)

http://cakecentral.com/cake-decorating-ftopicp-592731-.html

I have made the White Almond Sour Cream Cake and it is wonderful:
(can also make chocolate and other flavors)

http://tinyurl.com/2cu8s4

The above recipe can also be easily cut in half.

HTH

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Crimsicle Posted 8 Feb 2007 , 6:01pm
post #4 of 4

While you do need a recipe that will not fall apart on you, your references to holding up under the weight, etc., make me wonder if you realize you MUST provide support inside the cake. Upper tiers of your cake will not put stress on the lower tiers at all, if they are properly supported.

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