Best Recipe For Fondant Covered Hand Carved Cake

Baking By SamHarrison Updated 18 Nov 2010 , 4:01pm by Karen421

SamHarrison Posted 8 Oct 2010 , 10:55am
post #1 of 13

I am very new to cake decorating and have always used the simple sponge recipe for my cakes. The mixture tastes fab and is so moist but I wonder if as it's so light, if it may cause an issue with cakes covered in a fair amount of fondant, ie from the weight of it etc.

What do you think is the best type of cake for carving (without falling apart!) and covering in fondant?

12 replies
dnrlee Posted 8 Oct 2010 , 11:22am
post #2 of 13

have you tried the WASC? I've used it before and it tastes great and is good for carving. My cake of choice is Sylvia Weinstock's butter cake.

SamHarrison Posted 7 Nov 2010 , 2:50pm
post #3 of 13

I hadn't even heard of it before you mentioned it! I sounds lovely. Is it a heavy sort of cake like a mud cake or light like a sponge?

brincess_b Posted 7 Nov 2010 , 3:15pm
post #4 of 13

i use a victoria ponge, which does pretty well with light carving - anything more serious i go for maderia.
xx

toni1218 Posted 15 Nov 2010 , 8:13pm
post #5 of 13
Quote:
Originally Posted by dnrlee

have you tried the WASC? I've used it before and it tastes great and is good for carving. My cake of choice is Sylvia Weinstock's butter cake.




Are you referring to her Yellow cake receipe that is posted?

Thanks icon_smile.gif

SamHarrison Posted 18 Nov 2010 , 11:37am
post #6 of 13

Sorry I meant the WASC cake! Does the sour cream give it a different flavour or just change the texture?

Ambar2 Posted 18 Nov 2010 , 12:30pm
post #7 of 13

My husband's aunt makes only sponge cakes with the syrup, and she covers it in fondant all the time.

Karen421 Posted 18 Nov 2010 , 1:13pm
post #8 of 13

The WASC is a good recipe, so is the Durable cake for 3D carving.

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

shannycakers Posted 18 Nov 2010 , 1:20pm
post #9 of 13

sorry for jumping in but I also use the WASC or durable choc for 3D cakes. BUT my question is for 3D cakes DO YOU COVER YOURS WITH ICING FIRST THEN FONDANT OR JUST SYRUP?? EVERYTIME I COVER MINE WITH ICING I DONT GET IT REAL SMOOTH FOR SHAPES, EVEN PURSE SHAPES AND THEN THE FONDANT GOES ON UNEVEN WITH DIMPLES...??ANYONE HELP?

Karen421 Posted 18 Nov 2010 , 1:37pm
post #10 of 13

I use the 3D more now and I cover them with ganache, then fondant. You can look at the purse - in my pics -I just did for my daughter, it was smooth.

shannycakers Posted 18 Nov 2010 , 2:07pm
post #11 of 13

ok great! i will try that, do you use the poor method and poor the ganache over or spread ?

EllieA Posted 18 Nov 2010 , 2:24pm
post #12 of 13

Shannycakes:
Once the buttercream is on the cake, I put it in the fridge for 20 minutes, take it out and smooth it out with a paper towel. Then I fill whatever holes or corners with more buttercream and try to make the walls as smooth as possible. Again to the fridge, again out and repeat the process. If I have to, I do it again until it's perfect. Then I put the fondant on it. It usually comes out beautiful!

Also, for your information, using all capitals when writing in the world of internet is like shouting to a person in real life. I thought you would like to know! icon_biggrin.gif

Good luck!

Karen421 Posted 18 Nov 2010 , 4:01pm
post #13 of 13
Quote:
Originally Posted by shannycakers

ok great! i will try that, do you use the poor method and poor the ganache over or spread ?




I actually whip mine, but I think just spreading it when it is the consistency of peanut butter would work just as well.

Quote by @%username% on %date%

%body%