Boxed Cake's Are Too Soft!

Decorating By italianprize Updated 21 Jul 2009 , 7:42am by mcaulir

italianprize Posted 20 Jul 2009 , 3:42pm
post #1 of 8

Ok i have a question. I made my first cake with fondant this weekend. It went pretty well but the biggest problem is that the cakes were so soft that it was hard to get the fondant on and smooth it. Does someone have a good cake recipe for a more dense yet tasty cake that will make fondant work easier?? Or some suggestions to help me out?

7 replies
indydebi Posted 20 Jul 2009 , 3:49pm
post #2 of 8

I use box cakes under my fondant. Holds up fine.

Magda_MI Posted 20 Jul 2009 , 3:51pm
post #3 of 8

I also use box cakes under fondant, though I do add one extra egg per mix to make the cakes a bit sturdier.

kandu001 Posted 20 Jul 2009 , 11:33pm
post #4 of 8

A lot of people like to use WASC, which is a spruced up boxed mix. It works great under fondant.

Rylan Posted 21 Jul 2009 , 2:15am
post #5 of 8

People use just box mix with no problems. I also suggest you try WASC--the original one.

jaybug Posted 21 Jul 2009 , 2:53am
post #6 of 8

I use the box mix as well with an extra egg. Works great for me!

LaBellaFlor Posted 21 Jul 2009 , 3:09am
post #7 of 8

I use scratch, never had a problem. Maybe try that.

mcaulir Posted 21 Jul 2009 , 7:42am
post #8 of 8

Anything labelled 'pound cake' is usually pretty sturdy.

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