I Need A Little Help....please?

Decorating By Bakerprincess Updated 29 Apr 2008 , 2:03am by JanH

Bakerprincess Posted 28 Apr 2008 , 4:04pm
post #1 of 5

icon_biggrin.gif i am going to school for pastry arts. And i kinda want to get a head start. I want to start working on my portfolio for cakes, but i need more info first. Im stuck on what kind of cake to use with fondant. I know i cant use just any cake because some cakes are to soft its just i cant find one i can use with fondant. Help? icon_biggrin.gif

4 replies
jammjenks Posted 28 Apr 2008 , 6:45pm
post #2 of 5

Although I don't work with fondant often, I have dabbled a little in it. Any pound cake will probably be a firm cake. I have covered pound cakes and box mix cakes (doctored and un-doctored) in fondant and never found any to be too soft. Maybe someone else with more "fondant experience" will have a better answer for you.

JoAnnB Posted 28 Apr 2008 , 6:46pm
post #3 of 5

If you are just building your portfolio, it might be better to use dummies. you can re-use them, and there is no risk the cake will lose it's shape.

Bakerprincess Posted 29 Apr 2008 , 1:38am
post #4 of 5

the reason why im not useing dummies is because i dont have room for them...and i was planing on donating the finnished cake anyway

JanH Posted 29 Apr 2008 , 2:03am
post #5 of 5

Hi and Welcome, Bakerprincess. icon_smile.gif

Link to CC acronyms:


Below are a few popular CC doctored cake mix recipes.

Expanded flavors WASC cake recipe:

(Using DH white cake mixes) the full recipe yields a tad over 14 cups of batter which is great for large or multiple small pans.

Original WASC cake recipe:


Blakescakes enhanced mix recipe:
(Yields approximately 5 cups of batter.)


Durable cake recipe (for 3D or wedding cakes):


Look forward to seeing pics of your cakes!


Quote by @%username% on %date%