Help sponge for stacked cake

[Nads0622]

I was wondering if anyone could help me, I'm making a stacked birthday cake (2 tiers) and am going to dowel the bottom layer. Is a Victoria sponge all in one recipe going to be ok for the bottom layer or will it be too light, not keen on Madeira as it's quite dense, I'm doing an 8 inch and 6 inch ?

Have a look for Nigella's buttermilk birthday cake - always use it .

If you're using dowels and a thin board between the layers it should be fine, as long as there's not loads of icing/figures etc on the top layer.

Its not quite the same but I've used a Victoria recipe for a rainbow cake which was about 10 inches high and the bottom layers were fine. I just added a little bit less liquid to the mix to make it slightly firmer.

How deep? I did a ten-inch and eight-inch this weekend (twelve eggs total) without dowels or boards and it held up just fine.

That was uniced though. Fondant/royal is very heavy.

Not sure how deep I was going to use a 4 egg for the base ( with 225 al other ingredients) and use. 3 egg for the 6 inch