I've personally made a wedding cake (once, and never again - too much work), and they were correct: The softer cakes cannot be used that way. The cake itself ne

I've personally made a wedding cake (once, and never again - too much work), and they were correct: The softer cakes cannot be used that way. The cake itself needs structural integrity. Even with supports, you run the risk of the cake collapsing on itself if it does not.. No one wants that. Most box cake mixes won't do, though I know folks use them. I wouldn't take the risk. That said, I still don't actually understand why some are so tasteless.