post #136 of 136
Quote:
Originally Posted by kakeladi View Post

........I'm afraid it's to soft for stacking/carving..followed directions with the exception of using Pillsbury mix.. Will baking it a little longer make it more sense?or should I use milk instead?......

It certainly is NOT too soft for stacking icon_smile.gif  I have used that recipe for wedding cakes in  my bakery for years. 
Baking it longer will dry it out so if you want the top not to be sticky let in rest in the warm oven with it turned off for no more than 5 minutes.
Why use milk?  What do you think that will change?  Many, many people besides me have had great success with the recipe as it is for years now.

 
Thank you @kakeladi I put it back in the oven for an extra 10 min and it helped with the stickiness! I think I took it out just a little too early with the fear of over baking it icon_smile.gif