Hi All,
I need to make my daughters wedding cake. She is on a lactose- free diet, which in itself isn’t a big problem. The problem I am having is finding a good basic recipe or doctored box mix that actually makes 2 8x2” rounds for a healthy looking 4” cake. The WASC sounds wonderful, but won’t work because of the sour cream. She wants a 3 tier cake, so I was goin to do a 10,8,6” . I am looking for something that will hold up well( I understand that the support I put in it does that, but too light a cake scares me) . I have made several cakes and have been pleased with the taste, but they usually end up about 3 to 3.25 after leveling/ torting. When I play around with increasing my recipe by 50% the cake seems to be as dense as a brick. I really appreciate any help you have to offer. Thanks!
instead of adding more batter to the pan -- bake another separate layer and stack it on
and you could shorten the first two layers if you want but five inch tiers are cool too -- whatever you want
I think K8 has given you the perfect solution :) You will use a recipe you are familar with - that you know the family likes and can tolorate. If for some reason you don't want to make all the tiers with that recipe why not make just one - the one that daughter will cut/eat w/her new hubby - then use the *original* WASC recipe for the other tiers?
Another thought: are there non-dairy sour creams on the market? Do you have time to test how that might work in the recipe? It could be the answer for you :)
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