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?
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.
Thanks I'll have to see what I can find.
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!).
hmmmm that's something else to think about, thank you so much!