Ok, I made a cake this weekend (DH moist devil's food). It was 2-tiered. I did not use supports (I know, I know) and the bottom tier got "pouchy." I know that had I used supports, it would have helped alot. However, this cake was really soft and spongy anyways and I know that there has to be a better recipe. So, I looked on this website and there are literally hundreds of reipes. So, I am looking for a cake that is good for stacking. I want something that will keep its shape when carved or stacked. So, what do you suggest?
Hi there! There is a recipe that I use when I have to carve, or when I
use the Wilton bear pan, it is Yellow Vanilla Cake from the Mermaid
Bakery, this is what the cake is called. It has a firm texture yet it is
moist and very good. Good Luck!
Like Mike said, you can stack ANY cake, it all depends on your support system. The only time you may want to think about a denser cake is for carving purposes and you probably don't want to cover Angel food in fondant.
With white cakes made from a cake base, I've had better luck with Betty Crocker using the WASC recipe with a small box of instant pudding mix. I've also tried it with Duncan Hines and the stacked cake was much more crumbly and was not nearly as stable. I used sturdy bubble straws as supports with a dowel through the center, from the top down. The DH top tier ended up sliding and ultimately it toppled. It must have been something I did, but I won't use DH again for a stacked cake.
Although you can stack anything with the proper support, I like using a denser cake that holds up because it is easier to handle. I use the WASC recipe (you use boxed mix and add other ingredients - "extender" recipe) but I use whatever flavor cake mixes I want and it turns out great!
All cakes are good for stacking. It's the support system that holds the above cake, not the lower cake.
Mike
totally agree. you can make the bottom tier out of jello and with the right supports, the upper tier will be fine.
The problem wasn't the cake mix/recipe .... the problem was the lack of supports for a 2-tier cake.
FYI, I'm a mix baker and while I primarily use Betty Crocker, I've used Duncan HInes with no problems.
Stop using BOXED cake. Not only are they GMOs and completley unhealthy for your customers, anyone can make a cake from a box. Get creative. Sour cream helps make your cake more dense but still moist. Use Rice crispies for more detail and the dollar store now sells cardboard and dowels to keep you on budget.
LOL that you think boxed mixes are the only things that are GMO. News flash-most of what's in your pantry is probably GMO.
Here's the reality. Anything with sugar and refined white flour (hell, any flour) is unhealthy. It's what my doctor has been saying since I was 18. Since I've been eating paleo and consuming ZERO sugar it's made all the difference in the world. I still bake for people, but I don't eat any of it. I don't crave it either.
Stop using BOXED cake. Not only are they GMOs and completley unhealthy for your customers, anyone can make a cake from a box. Get creative. Sour cream helps make your cake more dense but still moist. Use Rice crispies for more detail and the dollar store now sells cardboard and dowels to keep you on budget.
Not much point giving advice to someone who posted their question 3 years ago. Especially advice like, get creative - use sour cream!
totally agree. you can make the bottom tier out of jello and with the right supports, the upper tier will be fine.
The problem wasn't the cake mix/recipe .... the problem was the lack of supports for a 2-tier cake.
FYI, I'm a mix baker and while I primarily use Betty Crocker, I've used Duncan HInes with no problems.
I know this thread is old but you have just given me inspiration on how to try and achieve a 'moat' look under a castle cake maybe even with some toy crocodiles around where the supports will go in to disguise them, or maybe set the jelly in my silicone ring pan - all the possibilities - lucky I still have 6 months to practice 
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