When you get cake orders, what type of cake do u make. Butter or Sponge or Pound? For all my orders, I've been making butter cake and i find that it is too rich to go with buttercream. What other types of cakes can i bake. Happy to hear any feedbacks.
In my area most want just a vanilla or a chocolate cake. Occasionally I will get one for something else but not often.
I know of some places who specialize in certain cake flavors and that's all they make. Yet there are others who will make whatever the client wants.
I try to utilize the cake as to it's function. When shaping and sculpting cakes, I use a firm cake recipe that I believe I found at this site. It seems that most of the time I'm using a vanilla or chocolate cake since people are most familiar with those flavors.
If I get a chance to make a cake just for me, I am a light, moist white cake girl. Most of the time though, I'm not making anything for myself.
Heaven knows I don't need to be eating any cake since I'm supposed to be watching my weight.
If you are selling your cakes and your customers are enjoying the butter cake with buttercream icing, I would stick to that. If you are getting feedback that the combinations are too rich, switch to a sponge. Pound cake might be good if you need to do a carved cake.
Thanks for all the replies guys.
Most of my customers are fine with chocolate cake but some did feedback that the buttercake is very rich.
Just one more question - am i ok to frost a sponge cake with buttercream?
You should be absolutely fine to frost a sponge with buttercream.
Great. Thanks Ginny