I've been looking at a bunch of different carrot cake recipes. I need to make the bottom tier of a cake 12" at least 4" high and it must have pineapple and coconut.
My recipe is too moist I'm afraid it won't hold up with the fondant. I've read through the threads about the "blue ribbon carrot cake or southern living" recipe that has the buttermilk glaze. On food.com someone said it would be too moist for layers, and others said it would be fine. So I'm really confused, any help would be greatly appreciated!!
Why would it interfere with the fondant? Just buttercream it and cover it in fondant. It will be fine.
ASome mentioned it would be too moist for multiple layers.
AI have never had a problem with cakes being too moist to stack. The only thing that would worry me is tres leches.
AI tested it out, so I think it will be fine thank you for your help!!:)
AGreat make sure you post a picture when it's done!