Does The Kind Of Cake Under The Fondant Matter?

Lounge By IgemZ Updated 9 Dec 2010 , 3:21pm by dchockeyguy

IgemZ Posted 9 Dec 2010 , 7:56am
post #1 of 2

Will this one work basically... I just got to thinking that my cakes are typically moist. That's what most people love about them. I am making two square MMF "gift boxes" so alot of weight will be on top. Will these recipes work ok under it?

Rum:
Vanilla Cake mix + butterscoth pudding mix
4 eggs
3/4 cup oil
1/4 cup water
3/4 cup rum *I used different kinds
Spices and Flavors


Chocolate one is the same except it will have chocolate chip and instead of 3/4 rum it will have 1/2 cup chocolate liquor.

These are very basic recipes that are quick and yummy and will cut time without cutting taste.

My only concern is like I said I ussually make them moist. Make a glaze, pop the cake out pour half in the pan and put the cake back in and then pour the rest of the glaze on the top. I let it soak and it becomes nice and yummy BUT will this moistness work against me?

1 reply
dchockeyguy Posted 9 Dec 2010 , 3:21pm
post #2 of 2

No one likes dry cake! Moistness isn't an issue, but firmness is. I wouldn't be covering an angel food cake in fondant for example. As long is your cake is like most sponge cakes, you'll be fine.

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