oschneiderfritz Posted 16 May 2013 , 7:09pm
post #1 of

Hello my name is Olivia, I am in desperate need of some feed back for this 3 tiered wedding cake I am suppose to be making for some really great friends in July 2013. 

 

I have tried to make a few cakes.

The first one was called a white velvet cake. Here is my recipe that i used.

1 Box Betty Crocker White cake mix

1 Cup sugar

1 cup + 2 Tbsp. "Cake Flour" ( NOT All-Purpose Flour)

1/8 tsp. salt

1 1/3 cups of water

3 eggs

1/2 cup melted butter (lightly salted)

1 cup sour cream

1 tsp. Vanilla

 

I also used a raspberry jam filling with lemon juice added. :)

 

I haven't yet tried to tier it yet.. because i haven't been happy with the turn out. The reason of me not being happy is it keeps coming out really crumby.. I just think its right.. And I'm anal thinking that there is no way i can serve this crumby cake at a wedding reception. ?? Am i nuts? LOL

   So over the weeks of me trying this and giving it out to my neighbors they all say it is Davine and its perfect.. But my question is how to make it sturdy enough to hold up with it being tiered?

 

 

Please help :) Thanks a bunch!

15 replies
Lfredden Posted 16 May 2013 , 7:37pm
post #2 of

AIs the cake mix box size the correct size for your recipe? Betty Crocker, Duncan Hines and Pillsbury all reduced the size of their cake boxes, wreaking havoc on a lot of people's recipes.

bsy bug Posted 16 May 2013 , 8:06pm
post #3 of

I use this very receipe all the time, and it is divine, as you say.  The only change I make is the use of All Purpose flour rather than cake flour.  I've stacked it and tiered it and never had a problem.  Good luck to you.

oschneiderfritz Posted 16 May 2013 , 9:15pm
post #4 of

What is the difference in between the all purpose flour and the cake flour?
 

oschneiderfritz Posted 16 May 2013 , 9:19pm
post #5 of

I guess after reading a lot of reviews this recipe is suppose to be crumby... Its like velvet..

I have a few more questions about tiering a cake BSY BUG? Can you answer my questions? This is my first time doing any of this what kind of sticks or rods do i need to get? and how do i go about tiering a cake?

bsy bug Posted 16 May 2013 , 9:57pm
post #6 of

Lets say you are tiering a 10" and 6" cake.  I cover my 10" cake with fondant.  Center a 6" round piece of cardboard lightly on top of the 10" cake and lightly outline (this will help you determine where to place your rods).  Remove the cardboard and evenly space your 12" wooden dowl rods (3-4), purchased at my local craft store) into the cake.  Mark the rod at the top of the cake, cut them down to size, making sure they are cut perfectly straight and even with the top of your cake.  It's really that simple.

bsy bug Posted 17 May 2013 , 4:12pm
post #7 of

For three round tiers (12", 9", 6"), Fondant the 12" cake.  Cut two circles (9" and 6") out of cardboard (these will be templates for helping you to place the wooden dowl rods).  On top of the 12" cake, center the 9" round cardboard and lightly trace where the cake will be placed.  Push 4 to 5 12" wooden dowl rods into the cake (push all the way down to your cake board) and mark the dowl just a hair below the fondant level.  Remove the dowls and be sure to cut them straight.  Place the rods back in the holes you made and put the 9" cake on top.  Follow the same step for the next tier.  Be sure your cakes are perfectly level, otherwise you will have a lopsided cake when all the tiers are placed.  Good luck.

oschneiderfritz Posted 18 May 2013 , 12:00am
post #8 of

A

Original message sent by bsy bug

For three round tiers (12", 9", 6"), Fondant the 12" cake.  Cut two circles (9" and 6") out of cardboard (these will be templates for helping you to place the wooden dowl rods).  On top of the 12" cake, center the 9" round cardboard and lightly trace where the cake will be placed.  Push 4 to 5 12" wooden dowl rods into the cake (push all the way down to your cake board) and mark the dowl just a hair below the fondant level.  Remove the dowls and be sure to cut them straight.  Place the rods back in the holes you made and put the 9" cake on top.  Follow the same step for the next tier.  Be sure your cakes are perfectly level, otherwise you will have a lopsided cake when all the tiers are placed.  Good luck.

oschneiderfritz Posted 18 May 2013 , 12:02am
post #9 of

AThanks again. I didn't get your name... But your a life saver. How deep should I go? 2 or 3 inches deep? I haven't bought my pans yet. Also I had another question. Do most weddings have sheet cakes to serve to guests? Thanks a bunch for your advice.

manddi Posted 18 May 2013 , 12:21am

AThe standard for cake is 4" high (mine are usually 4"-4&1/2"). To answer your sheet cake question: it depends on how many servings you need

oschneiderfritz Posted 18 May 2013 , 12:49am

ADo you have a white cake recipes that holds up to fondant and teiring;)

manddi Posted 18 May 2013 , 1:43am

AIf done correctly you can stack jello. The cake below does not support the cake above; that's the dowels job

oschneiderfritz Posted 18 May 2013 , 3:03am

AJello?

manddi Posted 18 May 2013 , 11:04am

AOf course I've never stacked jello. I was just making a point ;)

mcaulir Posted 18 May 2013 , 9:50pm

Google "white cake scratch off cake central" and you'll find a thread with a bunch of white cake recipes and members' reviews of them.

oschneiderfritz Posted 19 May 2013 , 4:29am

AThank you mcaulir

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