Sponge cake is probably too light. Bundt isn't just one recipe, so it depends on what you use. The cakes I use most often for fondant are pound cake variations, and they work really well.
I use fondant on almost every cake variety I make, Angel Food or other foamed egg white cakes are the only thing that doesn't work because the fondant is too heavy and crushes the cake
Good to know, AmysCakesNCandies! I was kind of afraid to experiment, and actually most of my recipes are kind of dense, but I just pulled about fifty new recipes (plus another fifty or so variations) off the "Scratch Bakers post your best recipes I & II" threads that I'd love to try, but I'm a died-in-the-wool fondanter, so I'm glad to know I can use it with a lot of them!
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