Hi, i am after a recipe for a sheet cake that will be stacked to approx 8-9 layers high (2cm a layer)
the recipe i use for all my cakes at the moment is to weigh the eggs in their shells and use that weight for margarine, sugar and flour. the problem is this makes a lovely light cake which i know would not hold up to being stacked 8 layers high. can i adapt the recipe i already use or does anyone have a recipe to share that will be moist but dense enough to withstand the weight. thank you in advance
Maybe something like this would help?