I'm new to cake decorating and was wondering what the benefits are (if there are any) to using a sponge cake instead of a regular white/yellow/chocolate cake?
I've never made a sponge cake before, but I think it's a heavier, more solid cake to use and they're easier to carve (I would think)??
Are you in the US or the UK?
Sponge cakes are NOT heavier or more solid than box mix cakes in the US.
As far as I know, in the UK, most box mixes are for sponge cake, so there really wouldn't be much of a difference.
Either way, a sponge cake is a light, airy cake, that contains little or no fat. Are you perhaps confusing sponge cake with pound cake? Pound cakes contain a lot of butter and so are denser and firmer.
Thanks for your response! Maybe I am getting them confused? I found a recipe for a Victoria Sponge, and it came out pretty thick. Of course, there's always a very good chance I did something wrong!
So what would you recommend I use for my cakes?
Thanks again for your help!
I recommend you use the kind of cake that you like to eat.
I would use what you are comfortable using and what your customers like.
I have used straight cake mix as well as doctored cake mixes for carved cakes and haven't had a problem with them.
Thanks again ladies! I wasn't sure if there was a "standard" type to use : ) I will do what my little heart desires!