Another question from this newbie.
I've read that the experienced decorators seem to use a dense cake for multi-tier cakes. Since the cake boards and dowels (or whatever system you use) is bearing the weight, why does it matter if you use a light cake versus a dense cake? Don't mean to be difficult, just want to know. Thanks.
That was news to me when I first heard it, after 25 years of making wedding cakes.
I use box mixes, undoctored, and they hold up fine.
You're right ..... it's not the cake, it's the support system.
Now when you get into fondant covered, the weight of the fondant can be a factor in how sturdy the cake needs to be.
Thanks for clarifying this for me.