Need Help With A Recipe Request...please

Baking By luvmykidz Updated 29 Apr 2008 , 5:24pm by akgirl10

luvmykidz Posted 29 Apr 2008 , 1:58am
post #1 of 7

Hi!
This weekend I'm making a 3 tier for my daughters 18th bday. I need a really really good firm yellow cake mix recipe (scratch or otherwise), to stand up to a 3 tier. I looked in the recipes here but I was so overwhelmed and i'm new to cake making so they all look alike.....
if any of you can suggest a really great recipe you have encountered, I would appreciate it SO SO much! thanks..... icon_smile.gif

6 replies
Teekakes Posted 29 Apr 2008 , 2:07am
post #2 of 7

Welcome to CC!! thumbs_up.gif

I highly recommend the WASC (White almond sour cream) cake that is posted in the recipe section here at CC. http://www.cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html
Most of the time I use whole eggs in mine which makes it a slightly yellow cake. This is also a very large recipe, makes about 14 cups of batter. You are going to need a lot of batter for the cake you are making your daughter..........sounds like lots of fun!! icon_biggrin.gif

Happy baking and glad you found CC! icon_smile.gif

kymscakes Posted 29 Apr 2008 , 2:13am
post #3 of 7

I also love the WASC but for classic yellow, this is a MUST try!:

http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html

It is my most common cake when people are thrown off by the almond and sour cream. Rave reviews every time and soooo easy!

JanH Posted 29 Apr 2008 , 5:23am
post #4 of 7

I'm also a fan of the WASC cake in all its flavor variations.

Expanded flavors version of WASC cake recipe:

http://tinyurl.com/2cu8s4
(Using DH white cake mixes, the full recipe yields a tad over 14 cups of batter. Which as Teekakes pointed out is great for large or multiple pans.)

Original WASC cake recipe:

http://forum.cakecentral.com/cake-decorating-ftopict-584319-.html

Here's another recipe similar to the one kymscakes suggested (but uses buttermilk):

http://www.cakecentral.com/cake_recipe-6948--Enhanced-Mix-Recipe.html

Also, the weight of the higher tiers aren't supported by the lower cake layers but by any number of different cake support systems.

Illustrated common cake support systems:
(With complete and accurate directions.)

http://tinyurl.com/y22z72

More on SPS system:

http://forum.cakecentral.com/cake-decorating-ftopict-561846-.html
(See leahs post.)

Illustrated level dowel cutting (by indydebi):

http://forum.cakecentral.com/cake-decorating-ftopict-434013-.html

How much filling to use (chart):

http://tinyurl.com/2gay6n

HTH

luvmykidz Posted 29 Apr 2008 , 1:37pm
post #5 of 7

Omg! you guys are wonderful! THANK YOU!
Soly

luvmykidz Posted 29 Apr 2008 , 2:36pm
post #6 of 7

those recipes are awesome..... the party is saturday...
ok, here's my plan. i'm thinking of baking the cakes tomorrow. putting the filling and buttercream on thursday, then the fondant on friday and letting it set and sit til saturday....what do you all think? am i letting too much time elapse? and also....do you guys have a good filling recipe?
you're being so helpful...thank you.
soly

akgirl10 Posted 29 Apr 2008 , 5:24pm
post #7 of 7

I really like the durable cake posted earlier, better than the wasc. It goes great with lemon curd!

Quote by @%username% on %date%

%body%