I am absolutely new to 'proper' baking, basically, so please excuse my ignorance, but doesn't having a moist cake make it difficult to stack? Does using dowels *completely* avoid a lovely yummy moist cake collapsing?
Nothing worse than a dry cake but I am worried about stacking moist cakes, and surely it's better for the cake to be sturdy than collapsing. And you can make it moister with the filling.
A cake doesn't have to be "sturdy" for stacking You can stack jello if you have the proper support system. Cake doesn't support cake. It's the support system that keeps everything from collapsing so NO "having a moist cake" doesn't make it difficult to stack.
OK sorry. Thanks.