would be great under mmf fondant that will hold up and the fondant won't slide off or sink in the cake. I was thing about this recipe for a yellow cake and icing what do you think ???? Thank you so very much for your time
Classic Yellow Cake Recipe
Sour cream adds richness to classic yellow cake while whipped egg whites lighten it up. Top with Buttercream Icing.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
  2-1/4 cups sifted cake flour
  2 teaspoons baking powder
  1/2 teaspoon salt
  1/2 pound (2 sticks) sweet butter, room temperature
  2 cups sugar
  4 large egg yolks
  2 teaspoons vanilla
  1 cup sour cream
  4 large egg whites
Preparation:
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

Yield: 1 large or 2 small loaves

Buttercream Icing Recipe
This icing takes some time but is well worth the effort. Use wth Classic Yellow Cake. The recipe makes a whopping 12 cups, but the excess may be frozen for up to 3 months.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Ingredients:
  3-1/2 cups sugar
  13 large egg whites
  3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
  6 Tablespoons clear vanilla extract

I use Indydebi's Buttercream, in fact I am mixing up a batch as we speak. It is very sturdy and taste good. Do a search in the recipes section and you will find it. It's very popular on this site.

Oh thank you so much for your quick reply, can you also pipe, and make flowers etc with it also? Thanks again, I'm just starting out ~

Thank you so much I will let you know how it worked out for me tomorrow ~

If you add butter to this mixture would you have to put the cake in the fridge then or can you leave it out for a day or so????