i had a question i wanted a good tasting cake but strong enough to hold up a 3 tiered cake. Thank you to all that looks at this and thanks who answers thanks!
I use a recipe that I got from CC, the name of it is Yellow Vanilla cake from Mermaid Bakery. This recipe has a very good flavor to it, it is moist, it stacks very well and is great for carving. I have been very successful when using this recipe. Good Luck!
I'm no expert for sure but stacking successfully I think has more to do with the support system than it does with the cake recipe (someone chime in if I'm off base). Make sure you use a cake board under each tier and study up on dowelling (or straws or whatever works for you) a tiered cake.
Agree with sherry. THe cake doesn't support the upper tiers ... your support system does. I haven't done many fondant cakes, but they've all been cake mixes and they hold up fine.
Hi and Welcome to CC, etwjdw2006.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
The above super thread 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.
The "so much more" would probably answers all your questions.
I have used pound cake and madeira cake when I want to pile tiers. It's very strong and doesn't need dowels if the layers are not to big! For instance in these cakes I used no dowel rods