Hello,
I am making my first 3 tiered wedding cake. They have requested red velvet, which I've never made until practicing for this cake. I have tried many different recipes, which I think have all been too dry for what my expectations of red velvet would be. I decided to add some oil to the recipe, and it was the best one so far. It is very moist! I made a practice 3 tier cake using red velvet box mixes which turned out good, but I am wondering if the cake is very moist, will it hold up as a 3 tiered cake?
Also, I am planning on having each tier being 4 inches. I am planning on 3 layers in each tier, which are each 1 inch. Do you think they need to be bigger to achieve a 4 inch tier, or will the frosting make up for the extra inch?
Thanks so much!
The recipe I am using is:
1/2 c. butter
1/2 c. canola oil
1 1/2 c./300 g. sugar
2 eggs
2 tsp vanilla
2 TBL red food coloring
1 tsp salt
1 tsp baking soda
2 1/2 c./250 g. cake flour
1 c. buttermilk
1 TBL vinegar
Bravo for you for making a practice 3-tier cake!!! If your recipe is good and you've had the practice of a 3-tier, then you should be fine as long as your support system is good. (Dowels, etc.) Doesn't really matter if each tier is 'exactly' 4" high or 4-1/2" or 5".
Personally, I like to tort two, 2" high layers (I end up with four 1" layers) and never bother about whether a tier is exactly 4" high. I usually end up with 4-1/2" or 5", depending on the frosting/decorating.
Thank you! When I made the practice one I assembled it here at home and it transported just fine. It still makes me a little nervous to do that in case we hit a big bump or something happens. How do you usually transport yours?
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