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A good cake recepie for tiered cake

post #1 of 8
6/4/12 at 2:12am
Thread Starter 
Hi, I doubted the sponge cake won't work with multi tiered cake.

Would anyone please let me know a good cake recepie that goes with 3" deep pan. Also, I would prefer not to use butter in the recepie. Plz also let me the bake time of the good recepie. I have 10, 8, 6, 4". Pan that are also 3" deep.
I am planning to use fondont to cover..

Thank you!
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post #2 of 8
6/4/12 at 2:38am
What flavor are you looking for?
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post #3 of 8
6/4/12 at 8:42am
Thread Starter 
Simple such as vanilla and chocolate. I have chocolate recepie from Martha Stewart that goes with Mousse.

But I am willing to get Vanilla or Hazelnut. Thank you!
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post #4 of 8
6/4/12 at 11:21am
Any cake you already like should work as a tiered cake. The plates and pillars so the support work, not the cake itself. HTH
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #5 of 8
6/4/12 at 11:32am
Thread Starter 
So, you think dowles and cake boards underneath the cakes will support my sponge cakes with tiered settings? Please confirm.

Thank you!
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post #6 of 8
6/4/12 at 3:07pm
Yes, w/proper support ANY cake recipe will work for tiered cakes.
I highly suggest you try my *original* WASC recipe icon_smile.gif
http://cakecentral.com/recipe/the-original-wasc-cake-recipe
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post #7 of 8
6/4/12 at 3:11pm
yep!
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #8 of 8
10/15/12 at 1:21pm
Thread Starter 
Hello kakeladie,

Thanks for the posting recepie and suggestion about the cake. My tiered cake turned out well.

Now, I would like to try your recepie.
Recepie suggested I box cake mix, Would you mind telling what size of box or how many ounces are in the box? Second, I was unable to find Betty Crocker cake mix beside the ones that labeled as super moist with choclate etc( I believe they pre-made cake mix no need to add. Utter or so)

Last, would you please tell me how far I fill out the pan? Should leave 1" or 1 1/12 ". Usually 1" are preferred to left put when filled the batter in

Thank you!
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