I'm soon going to attempt to make my first stacked cake, 3 tiers 
But I cant seem to find the best type of cake to use. I don't want to use a boxed mix. So could I use a sponge cake, like victoria sponge? Or would it need to be something like pound cake. I'm also in the UK if that makes a difference. Hope someone could help clear it up for me, thanks. 
Really, nothing is too soft for stacking since the cake shouldn't be bearing any weight from the tiers above. All the weight should be on the support system.
Like a dulce de leche that is so soupy milky would not work--but it's the engineering inside the cake that holds it up--not just the cake itself. You have to use dowel or some kind of support system.
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