I'm still pretty new to cake decorating and I wanted to know everyone's opinion on a favorite easy cake recipe and also I was wondering about fondant...I looked up two fondant recipes, one is buttercream, and the other one is a marshmallow fondant recipe...any opinions on either? (taste, which is easier to make, easier to work with)

thanks everyone

I personally hate MMF. I'd much rather make Toba Garrett's or ? (any one without molten messy marshmallows.) If you plan ahead, buying fondant online can be a great option. Fondant stores for a long while, so feel free to make it even months before a cake is due.

As for cakes, if you're not against box mixes, the WASC cake is great. There are two versions -
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
and
http://www.recipezaar.com/Kakeladis-Original-Wasc-White-Almond-Sour-Cream-Cake-309528

You can use any flavor box mix to change flavors, as well as change the extracts called for.

Hi and Welcome to CC, nastassia.

Decoding CC acronyms:

http://cakecentral.com/cake-decorating-ftopict-2926-.html

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://cakecentral.com/cake-decorating-ftopict-605188-.html

Above superthread has popular CC recipes for crusting American b/c's several types of fondant and doctored cake mix (WASC and flavor variatons) - and so much more!

Measuring/Mixing WASC:

When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.

HTH

The buttercream one...was it rolled buttercream? I have found that this isn't great for covering a whole cake with because it tears pretty easily. I have never made MMF...I only buy the pre-made because it is so easy to work with. I buy satin ice from global sugar art. They are reliable and have one of the best prices that I have found.

As for recipes, I'm still looking for a scratch white cake that I like, but I do like the WASC recipe. I also use the chocolate cake recipe from the back of the Hershey tin. It is sooooo good!!! I also use a red velvet recipe that I found on pinkcakebox.com - It is the best cake that I have ever tried!!!

I'd try making the WASC recipe as well (I use the original version) but here are the recipes on this site:

http://cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=wasc&cat_id=-1&x=&y=

If you want to make your own fondant I would recommend making MFF (Michele Foster's Fondant) over MMF. It tastes good and is easy to work with and easy to make. Try adding chocolate to your fondant (yummy) also you can use milk or cream for the liquid.

Here's the link:
http://cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=michele+foster&cat_id=-1&x=&y=


and totally take JanH's advice!

thanks guys I'll try the WASC cake recipe or the chocolate

and as for the fondant I do wanna try Michele Foster's fondant, but I don't have a kitchen aid mixer, only a hand mixer and it says to not use a hand mixer

and the reason why I was looking for a fondant recipe is b/c it just seems so much cheaper to make it rather than buying it, I'm kinda low on funds now lol

but still if anyone has any more suggestions let me know...hopefully my cake turns out good I'm trying to make a baby shower cake, and like I said its my first time ever working with fondant. and still pretty new in cake decorating in general, if I can I'll try and upload my cake pic on here after, hopefully it turns out ok

I agree that a KA (or other equally powerful stand mixer) would make it easier to make your fondant but if you can make MMF by hand why not MFF?


Here's a couple of threads where some folks have done it by hand:

http://forum.cakecentral.com/cake-decorating-ftopict-645910.html

http://forum.cakecentral.com/cake-decorating-ftopicp-6006060.html

Thanks Jan for the great advice for WASC!! I am probably going to start using that recipe in the near future and was not aware of the mixing strategies...

I LOVE CC!!

Also - when baking WASC - is it better to bake lower and longer? (325 vs 350) - TIA

Sorry Natassia - I hope I'm not hijacking your thread - I don't mean to be - I still consider myself a newbie too, so I'm trying all my options!! Thanks!!