I'm new here so I hope it's ok to step right in, my name is Joanna and I'm in the UK, I am about to make a 2nd birthday cake for my daughter who will be 2 on new year's day!
I am making a cake in the shape of a number 2 and decorating it to look like there is a stream running along the top with froggies and ducks and fishies =) I will add simple grass and bullrushes, I'm going to be covering the cake with fondant and modelling the animals from coloured fondant. I will decorate it further with edible paint and powderl.
I want to bake the cake itself a few days beforehand so that I have plenty of time to decorate.
My question is, which recipe would you use? I don't want the cake to be dry and I would like to make it at least 3 days in advance. Also would you cover with marzipan before the fondant?
Welcome to CC latinainglesa! You didn't say what kind of cake you were wanting to make but have you tried the wasc cake recipe here on CC? I use them all the time, either the white or chocolate. They are both very good and moist. They are fine to make a couple days ahead of time. I use fondant quite often but I know nothing about marzipan. Maybe someone else can advise you on that one. Sounds like a very cute cake you have planned. good luck
Hi! My name is Joanna too, welcome to CC! Sorry I don't know anything about marzipan either, but I love the WASC recipe too, I think you should try it.
Hi, and welcome.
I personally don't care for Marzipan. I lOVE MMF. I love how it tastes vs. fondant (which is gross) and love how I can work it.
MMF is Marshmallow fondant. Tastes so much better and is easy to work with. The recipe is right on CC here. It's basically marshmallows, bit of water and confectioners sugar. Thee best!
I wouldn't use marzipan under fondant or MMF. A light buttercreme (crumbcoat) is the best under MMF or fondant.
And the WASC cake is the best tasting and modeling for.
Hi and Welcome to CC, latinainglesa.
Victoria sponge cake recipe, hints & tips:
Other sponge cake recipes:
Both the pound and honey cakes will be firm enough to carve easily, and should be moist and fresh for at least a week.