We made our first fondant covered 3 tiered cake this weekend. I looked really nice, but the bottom layer sagged A LOT!! Does anyone have a recipe that isnt so moist? Thanks
Do you feel like it's the recipe and not the support system in the cake?
Your other tiers didn't sag under the fondant?
How thick is the fondant?
What is your recipe? (box, doctored box, scratch?)
We used marshmallow fondant. And we used a box mix. The only thing that we had between the layers was the cardboard circles.
If you did not have those tiers resting on dowel rods--than that was your sagging issue. You can stack cheesecakes on top of each other with the proper supports.
I agree..You need support which means dowels to carry the weight of the top tiers..It's not your cake recipe....Cardboard alone won't hold the weight.
Thanks so much... You guys are a big help.
There ya go! I thought the support system was the main culprit when you said only the bottom layer was sagging and it was a 3 tiered cake.
You can find tons of threads on how to stack cakes here and find videos on Youtube.
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