I work with a group of 7-12th grade girls in American Heritage Girls (a scouting organization). The girls decided they wanted to complete the cake decorating badge. Of course, I thought, no biggie! HA!
Well...all of us are used to baking boxed cakes (I've made my own frosting for years, tried my hand at MMF...bake bread from scratch), BUT requirements include making a tiered cake of at least 3 tiers.
I'm reading everything I can find on cakes, tried this "French Vanilla Sour Cream Cake" recipe, and it came out tasting a bit corny (I used bleached AP flour, the instructions said to use AP, too...I read that bleached is better than unbleached for cakes). So...it's this dense, heavy cake (which we kind of needed, because we had to carve the cake into letters...we did a 1/2 sheet to make the A & H and a 14" round to make the G).
The cake decorations LOOKED great, but taste wasn't up to the decorations.
Back to our 3-tier cake (14", 10" and 6" round), two of the girls are leaning towards topsy-turvy (hahaha). We're serving 150 people this cake (I'll have to make two half-sheets to to ensure there is enough dessert). I *need* it to taste AWESOME.
I'm not afraid of trying things (obviously)...but I don't have weeks to try out a half dozen recipes. Our audience prefers the store-bought fluffy cakes. I need fluffy, yummy, to-die-for cakes that can be made from scratch, stand up to the needs of a topsy-turvy cutting, and not fall.
It's a tall-order (hehe)...and I'm learning a lot here. But, with only 3 weeks to go, I'm on a steep learning curve and I have to lead these girls to an amazing final project.
Thank you for your assistance with time-tested, mouthwatering directions!