Hello my name is Olivia, I am in desperate need of some feed back for this 3 tiered wedding cake I am suppose to be making for some really great friends in July 2013.
I have tried to make a few cakes.
The first one was called a white velvet cake. Here is my recipe that i used.
1 Box Betty Crocker White cake mix
1 Cup sugar
1 cup + 2 Tbsp. "Cake Flour" ( NOT All-Purpose Flour)
1/8 tsp. salt
1 1/3 cups of water
1/2 cup melted butter (lightly salted)
1 cup sour cream
1 tsp. Vanilla
I also used a raspberry jam filling with lemon juice added. :)
I haven't yet tried to tier it yet.. because i haven't been happy with the turn out. The reason of me not being happy is it keeps coming out really crumby.. I just think its right.. And I'm anal thinking that there is no way i can serve this crumby cake at a wedding reception. ?? Am i nuts? LOL
So over the weeks of me trying this and giving it out to my neighbors they all say it is Davine and its perfect.. But my question is how to make it sturdy enough to hold up with it being tiered?
Please help :) Thanks a bunch!