How Dow I Make A Sturdy Cake

Decorating By pcb77 Updated 10 Mar 2011 , 1:55am by pcb77

pcb77 Posted 9 Mar 2011 , 7:57pm
post #1 of 5

I can't seem to master a cake that doesn't drooping when covered with fondant and stacked in tiers. I use dowel rods but it still does it. My husband says they are to heavy, but I just use boxed cake mixes. Does anyone have any suggestions for me?

4 replies
luddroth Posted 9 Mar 2011 , 8:14pm
post #2 of 5

Box cakes tend to be very soft. A good scratch butter cake is denser and holds up to fondant better. Lots of people on this site just add sour cream and some other ingredients to box mixes and they get cakes that stand up well to fondant and carving. Look for the WASC (white almond sour cream) recipe favored by people on this site....

As for stacking, look on the forum index for leah_s and her instructions for the use of the sps system. With sps, stacking is easy and very reliable. No drooping.

pcb77 Posted 9 Mar 2011 , 8:51pm
post #3 of 5

Thanks I'll have to see what I can find.

indydebi Posted 10 Mar 2011 , 1:41am
post #4 of 5

how thick is your fondant? This will add to the weight.

I used straight-from-the-box cake mixes and on the few fondant cakes I made, they held up fine. My fondant is rolled super thin (I HATE the "play-doh" look of fondant cakes that have really thick fondant!).

pcb77 Posted 10 Mar 2011 , 1:55am
post #5 of 5

hmmmm that's something else to think about, thank you so much!

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