What Kind Of Cake To Use

Decorating By XjoreXcoreX Updated 12 Sep 2009 , 5:55am by JanH

XjoreXcoreX Posted 10 Sep 2009 , 3:30pm
post #1 of 2

Hey y'all!

I have been using the cake out of the box. (Cheater! I know!!!) And I've noticed that instead of clean, crisp lines, they get kind of droopy. I figured the cake is just too "moist" (as the package reads) and the weight of the fondant is pulling the sides down. It looks more rounded than it should be. Anyone have any suggestions for store bought cake mixes that are a little tougher and will hold up?
I was thinking pound cake, but would it taste right with buttercream icing and fondant?
Please someone give me a brand name for a not too moist cake that will hold up and give sharp crisp lines after I cover it with fondant.

Also, any suggestions on how to cut my cakes? I saw on Cake Boss on TLC that he froze them first...How would this turn out? Easier to cut? Better crisp lines? I'm so confused!

1 reply
JanH Posted 12 Sep 2009 , 5:55am
post #2 of 2

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