I am volunteered to make my friends wedding cake. A bit daft I admit as I’ve only done one layer birthday cakes and such!
Anyway I am hoping to make a basic yellow/white cake and have fililngs of mango, raspberry and lemon curd for each of the teirs. I tested out a yellow cake recipe over the weekend…the cake called for 3 3/4 cups cake flour and 2 1/2 cups sugar. I reduced the sugar to 2 cups and still find it a bit too sweet.
I am wondering how far I can cut the sugar and not worry about messing with the cake structure, moistness?
I am also looking at a recipe that just has egg-whites, will that make a cake strong enough to be stacked? I automatically equate egg white cakes to angel cake types and not sure those can be stacked.
Any other advice for a newbie will be greately appreciated as well!
Thank you so much