Hi 
I normally use cake mixes for all my cakes and was wondering if it would be ok to use the boxed cake mixes to make a tiered cake or should I use a heavier cake mix (maybe pound cake). I will be using a plate and dowels to hold up the top cake. Thanks!!!
Hey Monigue,
I use the receipe below. It is a great cake for weddings plus it's heavy enough but also not to heavy.
http://www.recipezaar.com/recipe/Kakeladis-Original-Wasc-White-Almond-Sour-Cream-Cake-309528
Goodluck,
Mrcake01
As long as you have a good support system, which it sounds like you do, then it won't matter if it's a boxed mix or pound cake.
With the exception of my chocolate cake, carrot, and Italian Cream, most all my cakes are doctored mixes. I use Betty Crocker for French Vanilla, Strawberry and Lemon and only add Cream Bouquet (an emulsion). They hold up fine. The bakery I used to work for used the Betty Crocker French vanilla recipe as their go-to wedding cake. Just about everyone ordered it! I recently did an Uncle Sam hat with alternating strawberry and french vanilla layers. They were 2 cakes 3-layer's each stacked on top of each other. No problems. And that cake sat out in a humid, warm house for 4 hours. Also did a 3 tier french vanilla Bridal Shower cake and a teapot cake. All good. (they're in my photos if you want to see). 
Cake doesn't support cake...your support system supports cake..so you can stack angel food cake if you have the proper support system. I believe it was Collette Peters that said "you can stack jello with the proper support system" I'm sure that I didn't get her quote exactly right but you get the idea
I prefer Betty Crocker. I don't like Pillsbury at all.
I prefer Betty Crocker. I don't like Pillsbury at all.
I don't care for Pillsbury either but I use Duncan Hines. I like DH because each box yields about 1 1/2 cups more batter than other boxed mixes.
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