I have Elisa Strauss book Confetti Cakes. I made her scratch vanilla cake this morning and it taste awesome. I noticed that the texture is somewhat soft yet in the book it makes references to using it in stacked cakes. I am concerned about the softness and how does it hold up to sitting at room temp. for 2-3 days? Has anyone used this cake and if so, how were your results pertaining to stacking, holding up to buttercream and lots of fondant decorations, and holding up to being covered in fondant? thanks in advance.

I too have her book and would like to know how it holds up

I make it frequently with no problems. Always delicious and holds up well too.

That recipes is a standard 1, 2, 3, 4 cake recipes. I think there is an error in the recipe though. I believe her weight measurement is off from the amount of volume for the flour. If you don't weigh your ingredients you should be okay.

Anyway, given the type of recipe, it will be soft out of the oven, but be stronger after it has cooled.

Thanks everyone for your post.

@LindaF144a: It's been out of the oven (at the time of original post) over 12 hours. It was baked the night before. Yet it is still pretty soft. The recipe actually has measurements listed that doesn't have to be weighed.

@vmertsock: So are you saying that you have used this to stack, carve, etc. that I have listed above with good results? Does it dry out pretty quickly? I am thinking about using this recipe for a cake this weekend of the which I will start decorating on Thursday night.

Its a great sturdy cake, I find it to be delicious and perfect for stacking and carving but had some customers complain that it was dry (although this customer had it in the fridge before serving it). I have since switched to WASC

You also have to be careful not to over bake it and bake the natural moisture right out of the cake.

I think it was IndyDebbi that said something to the effect you can stack a 'cake' of whipped cream with the proper support. It's NOT the cake that holds up the other tiers it's the support(s) used.

KMKakes-correct. I use it for stacking, carving, etc and it's always delicious. Freezes well too. I've never had a problem with it crumbling, falling apart or being dry even after a few days. Plus I love the crusty top it gets.

Thanks-the dryness was one of my concerns. I have baked many scratch cakes yet within a days time it becomes dry. It is becoming harder for me to find box mixes for WASC. It is pushing me find a good, flexible white cake. Glad to know that it freezes well also.

I too have seen Indydebi's post regarding you can stack much if it is properly supported

I have looked at many forum post about white cakes yet they are so controversal. The box WASC seems to have an impressing overall result. I am praying for the scratch cake that get the same/similar response. If anyone else have a cake recipe from a book you use, will you reference that to me as well. TIA

A few days ago there was this thread. She said her cake was delicious. Probably true since it comes from Cooks Illustrated. Here it is if you haven't seen it.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=714807&postdays=0&postorder=asc&&start=0

I've not had an issue with dryness, although as someone else mentioned you need to an eye open for over baking. That will make it quite dry. That being said, I prefer a more solid cake. I truly do not mean to start a debate or offend anyone, but I have not had a white cake box mix that I like as well. They are often too soft and fluffy for me. I agree a lot of white cakes turn into bricks, but I have not found that to be true with this one. It also takes flavors/zest well for some variety.

VERY interesting! Thanks everyone.

@vermetsock: I was actually concerned about overcooking it. At the time specified, the cake looked as if it wasn't finished cooking (not a golden brown color, it still looked pretty blonde). So I cooked it a few minutes more (7mins.) The next time I 'll try pulling it out of the oven. I know she suggest in the book applying a simple syrup to the cake. I am afraid that it will make the cake extra sweet and soggy. Yet, she wrote the book with the recipe and suggestions in it-so what do I know

@cakesrock: You know I remember reading on one of the directions for a particular carved cake, that you should freeze the cake prior to cutting. Even though I won't be doing a lot of sculpting, I may consider the freezing with more research.

It wasn't even for sculpting.. I was just cutting the bigger cake to make mini cakes!