Is a cream cheese pound cake okay to use for a stacked cake? I have noticed that most ppl are recommending the WASC. I have never made a WASC, but plan to this weekend. Any tips???
Hi and Welcome to CC, diychick.
Depends on personal preference and taste preference.
Any cake cake be stacked because it's the cake support system that supports the cake layers, not the actual cake itself.
I'm a big fan of either kakeladi's original or Rebecca Sutterby's WASC cakes, but I'm a fool for pound cake.
My favorites are Elvis Presley's favorite and the cream cheese pound cake.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!
Here's a recipe for Elvis Presley's Favorite pound cake:
Cream cheese pound cake:
Thanks Alot for all the links and information. I was wondering what temp. and amount of time would you suggest cooking the cream cheese pound cake in 8" and 10" pans. ( I have always used a tube pan for pound cakes.) Do I have to freeze my cakes before torting if I plan on baking and decorating the cake the same day? What filling do you suggest? Also, what icing is best for this cake?
Sorry for all the questions, but I'm sure you can tell I am definitely a newbie!!! lol
For baking help (batter amounts, time & temp.) see the Wilton links in the above thread.
Additionally, if you're not baking in a bundt pan, you might want to read this thread about adding a bit of baking powder to help the pound cake rise:
Vanilla b/c (also in the first thread) would be good with either cake, as would raspberry sleeved pastry filling.
It's not necessary to freeze cake/s prior to frosting/filling, but I find that it does make the cakes a bit more moist (even if frozen for just a few hours).