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Best Recipe For Stacking Cakes

post #1 of 10
1/18/10 at 8:05am
Thread Starter 
Ok, I made a cake this weekend (DH moist devil's food). It was 2-tiered. I did not use supports (I know, I know) and the bottom tier got "pouchy." I know that had I used supports, it would have helped alot. However, this cake was really soft and spongy anyways and I know that there has to be a better recipe. So, I looked on this website and there are literally hundreds of reipes. So, I am looking for a cake that is good for stacking. I want something that will keep its shape when carved or stacked. So, what do you suggest?
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post #2 of 10
1/18/10 at 8:23am
I want to know too!!
Yane
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Yane
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post #3 of 10
1/18/10 at 8:25am
All cakes are good for stacking. It's the support system that holds the above cake, not the lower cake.

Mike
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post #4 of 10
1/18/10 at 8:34am
Hi there! There is a recipe that I use when I have to carve, or when I
use the Wilton bear pan, it is Yellow Vanilla Cake from the Mermaid
Bakery, this is what the cake is called. It has a firm texture yet it is
moist and very good. Good Luck!
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post #5 of 10
1/18/10 at 8:53am
Like Mike said, you can stack ANY cake, it all depends on your support system. The only time you may want to think about a denser cake is for carving purposes and you probably don't want to cover Angel food in fondant.
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post #6 of 10
1/18/10 at 8:54am
..moving to Recipe Requests. icon_smile.gif
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post #7 of 10
1/18/10 at 8:55am
Quote:
Originally Posted by Mike1394

All cakes are good for stacking. It's the support system that holds the above cake, not the lower cake.

Mike



icon_biggrin.gifthumbs_up.gif
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post #8 of 10
1/18/10 at 8:56am
With white cakes made from a cake base, I've had better luck with Betty Crocker using the WASC recipe with a small box of instant pudding mix. I've also tried it with Duncan Hines and the stacked cake was much more crumbly and was not nearly as stable. I used sturdy bubble straws as supports with a dowel through the center, from the top down. The DH top tier ended up sliding and ultimately it toppled. It must have been something I did, but I won't use DH again for a stacked cake.
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post #9 of 10
1/18/10 at 9:07am
Although you can stack anything with the proper support, I like using a denser cake that holds up because it is easier to handle. I use the WASC recipe (you use boxed mix and add other ingredients - "extender" recipe) but I use whatever flavor cake mixes I want and it turns out great!
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post #10 of 10
1/18/10 at 9:45am
Quote:
Originally Posted by Mike1394

All cakes are good for stacking. It's the support system that holds the above cake, not the lower cake.

Mike



totally agree. you can make the bottom tier out of jello and with the right supports, the upper tier will be fine.

The problem wasn't the cake mix/recipe .... the problem was the lack of supports for a 2-tier cake.

FYI, I'm a mix baker and while I primarily use Betty Crocker, I've used Duncan HInes with no problems.
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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