When picking a cake recipe, is there any way to tell if it will be sturdy or not just by looking at the ingredients?
Do cakes that hold up well to buttercream frosting have certain ingredients, or rather a ratio of certain ingredients?
I would like to avoid sagging if at all possible. Just curious if there is any tried and true way to tell this....I have a potential disaster cake sitting in my freezer as I type this that I'm afraid is going to sag like there's no tomorrow once frosted.
I doubt there are many cake recipes, if any, that will not hold up well to b'cream. I have used b'cream on my box mix and *original* WASC recipes for over 30 yrs w/o any sagging :) If your cake is sagging it must not have been baked right or it's your b'cream recipe causing the problem. Anyway that's my 2 cents worth,