I am going to be making a tiered cake for the first time in a few weeks for a friends baby shower. I am looking for a recipe that I can make a day or two in advance. I am trying to find a recipe as close as possible to something professional! I have no idea how they make their cakes so moist and firm! I am wanting to do a tier or two of chocolate and one or two of vanilla/white. Any advice would be much appreciated! Thanks!
I use this one when I need a dense, sturdy cake:
I change the flavor by adding flavoring (Lorann's or extracts) to the water, but not increasing the amount of liquid.
I freeze my cakes using Cakes Divine's method with Glad Press 'n Seal. As soon as they come out of the oven, wrap them in the Press 'n Seal and put in the freezer. The freezing makes them more moist and gives you time before you decorate. When ready to decorate, remove them from the freezer and let thaw in the wrappings.
Thanks SOOO much, reading the reviews, this sounds like just the cake I was looking for!