I am making a wedding cake and the bottom tier is 16 round. I would like to use a white Betty Crocker mix, but I am afraid the top layer will crack when I place it over the bottom layer. Should I use a yellow cake mix instead since it is more firm? I hate to bake another cake last minute because it cracks. Any tips on cake mixes or scratch recipes are so appreciated! I would love to keep the cake white.
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7/19/05 at 5:22am