I have tried this cake twice and each time cake does not hold its shape. Edges drop. I used the yellow chiffon then the next time I used the southern heirloom cake recipe here. Someone is asking me to do a red velvet and a coconut butter cake in a design best suited for a Topsy cake. I am worried about attempting it for the wedding and covering with fondant. I think fondant too heavy for such moist cakes. I can't afford for anything to happen. Worked hard on building my reputation and we are a tiny business just starting up.

Any suggestions of cake I could recommend instead to use? Or just how to handle these cakes.