I hope this doesn't fall in the stupid question category. I have googled and not found an answer.
I got a great chocolate cake recipe that is eggless and uses oil and I would like it to be my regular chocolate cake recipe since a lot of people find it super yummy.
Will it be stable enough for stacking and to use under fondant?
this is not a stupid question at all ~
I only bake vegan, and I can tell you that I stack a lot of my cakes. As long as you are using a dowel )or other support) system, you should be ok. If your cake texture is "crumbly" you may want to find another egg-less cake that has more of a spongy texture.
The recipe I use is ALMOST exactly my grandmother's vegan chocolate cake, however by using less oil (applesauce instead) I achieve a more stable cake for carving, etc. Both are super moise and yummy.
sorry so long.... GOOD LUCK!
not long at all! i appreciate the tips. thanks. this particular recipe I just found online and i tweaked it a little. i'm not a vegan but it really is so yummy and the fact that it is egg less is just plus points.
thanks for answering and am off to look at pics of your cakes now.