Stacked Cakes Vs. Sheet Cakes

Decorating By countrycaker Updated 2 Sep 2010 , 3:37am by countrycaker

countrycaker Posted 31 Aug 2010 , 11:16pm
post #1 of 4

Just wondering - do all of you use the same recipe for when your making cakes that are going to be stacked as you do for your sheet cakes? I've been using the same recipe for both but am considering trying something less dense for sheet cakes. What's preferred by you other cakecentralists?

3 replies
indydebi Posted 1 Sep 2010 , 12:47am
post #2 of 4
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do .... you use the same recipe for when your making cakes that are going to be stacked as you do for your sheet cakes?


yes. because it doesn't matter. a stacked cake doesn't have to be firmer or denser because it's not the cake that supports the upper tiers ... its' the SPS or th dowels or th bubble straws or whatever your support system is.

khoudek Posted 1 Sep 2010 , 1:15am
post #3 of 4

Indydebi is right. The only time I'm more concerned about the denseness of my cakes is when I'm doing 3d work and using fondant. The denser recipes will stand up to more abuse, so I like to use them for these.

countrycaker Posted 2 Sep 2010 , 3:37am
post #4 of 4

Ah, yes! Don't know why I didn't consider the support system. Mommy brain strikes again! icon_redface.gif

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