Hello All,

So I have always loved to bake and decorate and am looking to branch out from box cake mixes. I am interested in knowing what type of cakes are best for making tiered cakes.  I would also like to know what types of cake I can use with a sugar syrup to keep it moist. Any suggestions/advice is greatly appreciated. 

 Most any kind would be good. Maybe try with a butter cake, white or yellow. I'd suggest checking out "The Cake Bible" or a similar book

 Most any kind would be good. Maybe try with a butter cake, white or yellow. I'd suggest checking out "The Cake Bible" or a similar book

Personally I never had any luck with scratch recipes.  Baked right a box mix can be *VERY* moist and tender.  Have you tried my *original* WASC recipe?  Be sure to read the whole post as there are lots of helpful hints in the comments  http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

Using this recipe you will get a nice, moist wonderful cake without having to use simple syrup.

Personally I don't like box mixes as they have a weired artificial taste. I've done all sorts of cakes from scratch. There isn't such thing as THE cake for a tiered cake, you can use any. Most important is to have a variety of tested cakes a bride/ customer can choose from...taste are different.  Best is you start with 2 or three recipes (am sure you find plenty on the Internet) and bake them in different pans/sizes to see how they turn out. I use syrup on about half of my cakes, depending on filling etc.

Yes, I have run across that and added it to my "try" list. Thanks 

Thank you for your reply! It seems some people would say "this type "of cake is best for tiered cakes over "this one", so I was just curious. I have made a cake from a box mix before and it was too moist, I put it in the freezer for a bit and was then able to work with it. So I guess any cake would do if I have that as an option. Again, thanks!

kakeladi I am trying the recipe mentioned as I type. I am using 8 in rounds and it seems one side of the cake I mistakenly overbaked. (making red velvet) Since it seems it would be dry now because I overbaked, could I add simple syrup to the layers? 

I doubt it ended up being dry but yes, you could use simple syrup.  However, once a cake is overbaked it looses it's flavor and nothing will restore that.