Hello fellow bakers-
I need some advice about chocolate cake! I am doing a wedding cake that will be 14" on the base and then goes up from there ending with 8" on the top. The bride has requested chocolate cake with vanilla buttercream. She made a very good choice because my chocolate cake is one of my best sellers. Having said that, it is very very moist and I am worried that it will not be strong enough to tier to that extent. Any suggestions on how to stiffen the cake enough to be confident in stacking it without changing the flavor too much?? Thanks everyone!!
I've been trying to respond to posts for a couple of days now but keep getting errors.
But yes, exactly as AAtKT said... it's all about your support system. My choc wedding cake recipe is very soft and moist when at room temp. Once filled and chilled though it stacks very nicely and I've used that recipe for probably the vast majority of my wedding cakes.
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