Those who bake from scratch....for wedding cakes do you use only dense cakes to make them sturdier or does it really matter? Someone suggested to me I should be using pound cakes? Any input? I've done small two tier wedding cakes and just used any old recipe I had. Those cakes were fine. Now I'm wondering about larger 3 tiered cakes. I have one due in a couple months. If I use proper dowel supports, shouldn't that provide the cake with enough support? Or do I need a sturdy cake recipe? Please tell me what all of you think?
post #1 of 15
4/5/12 at 1:22pm