What I'm asking is--is there something you can add to a mix to make it a firmer cake ?? One that won't give way when part of a stacked cake ?? I have to do a 3 tier cake--each tier is double layered and I'm afraid the weight of the top 2 may ruin the bottom layer. Does any of this make sense ?? Seemed like a simple question until I tried to type it here.
well, you know you have to dowel the cakes right?? But something else you could (I do it to ALL of my cakes, because I like a denser cake, and I carve them too and dont want to mess around with different cake recipes for different things...) I add one box of a complimentary flavored pudding mix (dry) and one extra egg...when I carve cakes I usually use a little less oil in them and that helps them to be more sturdy. I just did a 3 tiered wedding cake (my first one...first 3 tier, and first wedding cake) and delivered it already stacked and nothing budged!!
The WASC cake is a very dependable and tasty doctored cake mix recipe.
Here's the expanded flavors version:
(Using DH white cake mixes, a full recipe yields a tad over 14 cups which is great for making large sized cakes or multiple smaller ones.)
As to your lower cakes supporting the weight of the tiers above them - that is the job of your cake support system.
Illustrated common cake support systems:
(With accurate and complete directions.)
Illustrated dowel cutting by indydebi:
Link to Wilton's tiered cake making & decorating help:
How to cut clean layers of cake & filling:
(indydebi's method is so much easier than Wilton's.)
Edited to correct broken link.
That is great information! I'll have to keep those links handy!
Cake doesn't support cake. Your support system supports the cake. I have placed a multi-pound cake topper on top of a cake. If it's supported properly - no problem.
Thanks for all the info. Yes, I do know I have to use dowels or a support system for the cake. Was just asking if there was a way to make a firmer texture cake.
Thanks again for all the info !!