Hello all - Do folks have good experiences using Sylvia Weinstock's butter (yellow) cake under fondant? I'm talking her original recipie here. Is it "strong" enough to support the weight? I've had bad experiences in the past using other light n fluffy yellow cake recipies under fondant to see it later sadly sag under the weight. Looks like a bad bundt cake without the hole in the middle! I've generally done domincan pound cake w fondant but I was hoping to switch to sylvia's recipie. thanks in advance for all comments!
I am having the same problem with her "new" recipe. I would love to know the answer if you find out. Thanks!