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