So most of the cakes Ive ever done have been smaller 1 or 2 tier cakes for small birthdays and such...I usually go no bigger than a 10 or 12 inch tier on bottom, covered in ganache or cake spackle and decorated in fondant, using SPS for support.
heres my problem, every time I have attempted to do a cake larger than 12 inches, its always sorta "crumbles" when cutting for serving (lucky for me, it was at home and nobody saw lol)
well now I have a very important wedding cake that I've been asked to do and I really dont want to mess it up..Im more than likely going to do the spackle and fondant as usual but my question is what are you guys' go to recipes for wedding cakes that wont crumble when cut and that look just as pretty on the inside as it does on the outside...She also asked that it have strawberry filling between layers rather than buttercream (my usual filling)....any suggestions on recipes or things I can do to make sure this cake isnt a disaster would be greatly appreciated...just an FYI, the tiers are going to be 16/12/8
out of 12 views...nobody has a favorite wedding cake recipe???
You should try White Almond Sour Cream. The best texture and density ever!! You don't have to flavour it with lmond if you don't want to. You can just use vanilla. It is great for carving cakes too. Perfect consistency.
When is the wedding? If you don't have much time to experiment, I'd go straight to the WASC as suggested above.
I personally don't like WASC. Tastes like box mix. The additives don't mask the chemical flavor.
But I don't have a good white recipe yet