okay here goes. i am planning on ATTEMPTING to make a topsy-turvy cake in less than a month and i need to know what would be the best cake mix for this. i want to use both chocolate and yellow cake. what is a good dense(?) yet moist cake that will hold up good for stacking and carving?
If you're looking for a dense and delicious, professional quality cake that does great for icing, here it is. It is quite versatile (chocolate, lemon, white, marble, and more). Have fun and enjoy!
White Almond Sour Cream Cake
* (or 2 c. + 2 TB cake flour)
Double the recipe makes:
One 18 round and one 10 round
All 4 sizes in the Wilton petal pan set
For berry flavors: *You'll need to add a little extra batter to each pan for this version.* I found I needed at least another cup and a half of batter for a 10 inch round when using the fruit version.
Lemon cake: This variation is excellent with a raspberry filling.
Marble Cake Poundcake:
I follow box instructions but add 1 package, 4 serving size, of instant pudding - I use vanilla, use 3 tbsp. oil, reduce water called for by 1/4 cup or use that amount in milk, use an additional egg than what is called for on box.
Follow baking instructions per box.
*When you don't have a Marble Mix but have a yellow mix, you can turn it into a Marble Mix easily by following the above but with the Yellow mix and reserving 1 cup of your batter to which you add 1/3 cup cocoa powder and proceed as directed.