Is there a general rule about how many layers can be supported without using dowels or other stacking methods? I've searched on here but come up with so many hits that I am having a hard time finding an answer.
Also, is there anything that can be added to cake batter to make it more dense (or help it stack better without dowels)?
Thanks! (and I apologize in advance for a newbie question, lol)
anything over 4" vertical height requires support.
Yah, what she ^^^ said 4-5" max before needing support.
As for making a denser cake try this recipe:
The *original* WASC cake recipe by kakeladi
1 box cake mix*
1 cup flour
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire wisk, but optional. In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans * and bake as usual.
*NOTES: any cake flavor or brand can be used. I prefere Betty Crocker.
Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, juice or cream for the liquid. I use water in a Pyrex cup, filling it to the brim .... maybe 1 & 1/3 C ?
Some people has told me they use yogurt instead of sour cream. I haven't....
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salt
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR two 8" & three 6" round;OR one 12" round; and other combinations of pans.
I prefere to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. Use your nose; if you can smell it most likely it is done After cooling, the top might be a bit sticky.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring
A "Part" is any measure be it teaspoon; tablespoon; cup or quart Since I made many wedding cakes I usually mixed it up by the cup about once a month Shake well before using.
Thank you! I appreciate your help