Quote:
Originally Posted by
indydebi 
"really sturdy"?
Not sure why a wedding cake would require a "really sturdy" cake. the cake is not supported by the lower tiers or the "sturdy-ness" of the cake but by the support system.
I've used those "dreaded"
light and fluffy cake mixes for decades for wedding cakes.
I realize this post is two years old, but wanted to comment since I can relate to what lacey88 is saying. First off, let me say that I have read many of your comments indydebi and really appreciate them and the advice that you give as an experienced decorator.
I make the sour cream chocolate cake, which starts with two box chocolate cake mixes, sour cream, pudding, oil, chocolate milk, etc. The cake is very moist and delicious, but I have had some problems with "sagging." I frequently cover it with fondant, which can weigh it down, and even with a support system for the higher tiers, the chocolate tier seems to droop and be uneven frequently. It is very frustrating, and I keep trying to analyze what is happening, to the point that I have been searching for a different recipe. I could understand if it sagged evenly all the way around, but it is usually only on one side. So, if you have any thoughts, please throw them my way. Thanks.
