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White vs. yellow cake for layered cake?


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White vs. yellow cake for layered cake?

leca | Jun 11, 2017 04:36 PM

I'm going to be making a 3 layer almond birthday cake, and it will be the first layer cake I've made. Layers will be 8" round x 2" with raspberry buttercream and raspberry preserves in between and a chocolate ganache frosting with simple ganache piped borders.

I want to use/adapt a yellow almond cake recipe that I used for petite fours, which turned out delicious. However, when I look at layered almond cake recipes online I see all of them are for white cakes (egg whites only). There appears to be a rule of thumb to use white cakes for layered cakes because they are lighter and firmer and thus can take the stacking better. I would prefer the moister richer taste of the yellow cake, is this a hard rule? Am I looking at any major problems or setbacks trying to use a yellow cake instead of the white cake?

Link is for the recipe I want to use.

Poured Fondant Petit Fours

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