Originally Posted by wethreec
For you ladies who have posted your cake and semi scratch cake recipes, have you used these recipes to make tiered cakes, like wedding cakes? I have always used boxed cake mixes, I enjoy the decorating more than the baking. But I have a wedding cake coming up and thought it would be nice to make a cake from scratch. But it makes me very nervous, b/c I am afraid they wont turn out. I have never had a box cake fail me.
Even though the Rebecca Rather cake is fragile when it comes out of the oven, once it's cooled down it's fine for layering and also for use in a tiered cake. I cracked a layer clear in half once and even that worked out fine; I was doing a 3-layer tier so I just used the cracked layer in the middle. Either the IMBC dam or the filling above/below the layer (or both) made a great glue, and the end result is that the cake came out just fine. I doweled it and stacked a tier on top and traveled 45 minutes to deliver; it didn't budge. Point being, it's just fine and sturdy!
I do hear ya on the box vs scratch with regard to reliability, but I think that's just a practice issue, including perfecting the extra steps such as creaming the butter/sugar, mixing the cake just the right amount but not too much, folding in egg whites if the recipe calls for it, etc. I think if you are comfortable with box cakes and your customers like them, then why mess with success? Unless you are willing to do a test run or two to make sure things come out ok. For my part, I like to bake several days ahead and freeze till decorating day; that way if I have a baking disaster I still have time to rebake, no last minute surprises. I like the ability of a really great scratch cake to totally surprise the customer; I had one gal tell me my vanilla cake was the best cake she had EVER tasted, wow that made my day! Then again I got lots of compliments when I made the WASC so, go with what you trust (actually the same gal had previously had my WASC and loved it, but she really liked the RR cake because it was so much less dense.)