I have a few recipes that I like and would like to know if they can be transferred to be stacked (not carved).
I am specifically considering now 2 different recipes that call for baking in a Bundt pan. Can I just bake them as flat layers and then torte and stack?
What elements in a recipe should I look for?
Thanks in advance.
Nobody says it better than indydebi:
The cake doesn't support the upper tiers. The support system does. You don't need a special consistency cake recipe for a tiered cake. You can make a bottom tier out of cool whip and if your support system is a good one, you can stack 4 tiers on top of the cool whip tier and it'll stand fine.
Everything you ever wanted to know to make decorate and assemble tiered/stacked/layer cakes:
Above superthread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more.
baking help/cake preparation (how much batter per pan by size), hints and tips (flower nails, bake-even strips, lower oven temp., making your own pan grease, etc.)
smoothing and stacking help
illustrations of common cake support systems with complete directions (tiered/stacked)
You're very welcome.