I have been asked to make a tiered white butter cake with strawberry filling.
I thought about using the WBH recipe but was wondering how it holds up to stacking.
Or any other suggestions on a good white butter recipe?
Any cake will hold up to stacking because the cake has nothing to do with the support. The cakes are supported by your support system ... dowels, straws, SPS, etc.
If you could make a cake out of 100% Cool Whip, it would stack ok because it's the dowels doing the supporting .. not the Cool Whip.
wow, that was a "duh" moment for me!
How about carving?
I just made one from the Confetti Cakes cookbook...the scraps taste delicious and it's very sturdy carving wise. Not sure if the finished product is perfect yet - guess I'll find out at the party tomorrow!