At this point I have only made four stacked cakes and have used my regular cake recipes. Do you have to use denser cake to stack more than two cakes? Is there anyway to make a regular recipe more dense for stacking? I know pound cakes are always nice and sturdy, but most folks that I have dealt with prefer the lighter cake... it this just an accident waiting to happen?
The density of the cakes doesn't make one bit of difference when stacking them, because all of the weight of the upper tiers is borne by the dowel rods. No weight should ever be placed on the cakes themselves.
Thanks Sherri! That's what I always thought, but someone mentioned otherwise to me and it got me worried. I was hoping some of the pros would clear it up for me!