I've been looking for a firmer cake for stacking and making topsy turvy cakes. I don't want to go to a pound cake but I'm thinking that some of the troubles I've been having lately might be that my cakes are not firm enough for some of the more "risky" types of cakes that customers have been wanting. Anyone have any good "firm" cakes they like for chocolate and white?

I've been using the "pound cake" recipe on the side of the box. It's not like my from scratch pound cake so I thought I'd mention it.

Add 4 eggs, 1 box pudding, 1/3 c oil and 1 c milk to a mix. Prepare as normal. Take longer to bake though.

I have stacked Many WASC cakes... I have not used it, but many here swear by the Durable cakes (white & chocolate) in the recipe section. They use them for carved cakes...

Good luck,
Pat