I am desperate for a decent delicious recipe for a stacked or tiered cake my stacking attempts have all been very scary with a couple of disasters. The bottom layer of my stack collapsed! I hade to start for scratch! If you could please help with any advise I would be forever indebted . Thank you
A lot of people swear by the WASC recipe. I've had great results using it. Or if you use a box mix, add a small dry package of Jello instant pudding and an extra egg to the ingredients called for on the box.
HTH
What type of support system are you using for your stacked/tiered cakes?
Cakes only have to support their decorations, not the weight of the cakes above them....
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
(Also includes popular CC recipes for crusting American buttercreams, fondant and doctored cake mixes/WASC.)
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
There's an illustrated link to commonly used cake support systems with complete directions. Also check out Leahs post on the SPS support system.
HTH
THANK YOU FOR TAKING THE TIME TO ANSWER!! Found the recipes. I see the one site uses ginger!? Is that right have you tried that?
Yes, I've tried it with the ginger, but honestly it was such a small amt (1/2 tsp if I remember correctly), I didn't notice any difference in taste, so I omit it now.
I think you'll really like this cake, just be sure to whip the butter/sugar til light and fluffy, it makes a difference.
Good luck!
Welcome fellow South African, hope you enjoy this site!!!!
I have not had great sucess with US recipes, I think the ingredients are just different enough to make the cakes flop.
Tess - no, not silly at all! I am in Australia, and its taken me a while to decipher the plethora of American additives and such with cake baking 
Yes, you make the puddings up with milk, but I think in the recipes you add the powder to the mix dry, not with the pudding made up?? I'm sure a US post-er will chime in with the facts
Tess - no, not silly at all! I am in Australia, and its taken me a while to decipher the plethora of American additives and such with cake baking
Yes, you make the puddings up with milk, but I think in the recipes you add the powder to the mix dry, not with the pudding made up?? I'm sure a US post-er will chime in with the facts
Yup you're correct that is what some people do, although I could never quite understand how mixing in another *dry* ingredient magically makes the cake more moist!?!?!?!? 
Along with the pudding mix, they are adding an extra egg too I believe.
I'm a scratch baker so I just use the old boring stuff like flour, sugar, butter, eggs, etc.
Whenever I need to do tiers, I use half whatever flavor and half pound cake. Also, don't over fill your layers. I've yet to have on collapse...knock on wood.
Scratch white almond sour cream cake recipes:
http://cakecentral.com/cake-decorating-ftopict-132261-.html
HTH
Scratch white almond sour cream cake recipes:
http://cakecentral.com/cake-decorating-ftopict-132261-.html
HTH
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