Best recipes to use for large tiers.
I will be doing a wedding cake which will have an 18" base. I have an 18" 1/2 round pan but am concerned about using a proper recipe for such a large cake. Any suggestions as to what will bake properly/hold up to fondant and still taste good?
5 Replies
Fruit cake!
Ruby's
I would use a dummy for such a large base, and provide kitchen cake instead.
I would probably use madeira cake, as I’ve made up to 14" without a problem, but you might want to use a heating core or two to help the middle cook faster and stop the edges drying x
I would gor for fruit, or Madeira or a dummy for base and provide a cutting cake
You must never limit your challenges, instead you must challenge your limits
In my experience with very large cakes it is better to bake shallow layers and stack them together. This can either be done by using sandwich cake tins or by baking shallow flat cakes and then cutting the rounds/squares from those. The problem with baking anything above a deep 12" cake is the outside areas baking so much faster than the middle. I found even with heating cores, centres take forever rendering the sides burnt or crispy. By the time the middle cooks through the cake texture is too dry. The advantages of baking in shallow or flat layers prevents dryness of the cake crumb and of course greatly reduces the time spent waiting for each cake to bake.
The layers, when stacked will still form cake dense enough to support ganache or buttercream crumbcoat and sugarpaste.
roz
