Ok I am searching for a strong peanut butter cake that will support Fondant. I have baked 2 12x16 cakes & both have broke when I tried to wrap with plastic wrap to put in the freezer argghh!! It seems like a very soft cake recipe that I am using, not sure if it will support MMF. I am a hobby baker so not the best at "knowing" these things. I have only baked about 20 cakes & most of mine are carved & I have only used WASC cakes.
Please any help ASAP cake is due Saturday.
The cake is a Guitar cake so not too much carving but lots of fondant decorations
PS the recipe I am using I is
DH butter mix with
1/2 cup pb &
I don't think the problem is the recipe. I think the cake may have been too warm when you tried to move it or you moved it improperly when trying to wrap it. I would use a cookie sheet and slide it under the cake before you move it. Good luck.
I let it set in the pan for over an hr & then let it set another hr on the cooling rack? I dont really know how to wrap them I just usually wrap them by flipping them quickly? I would love any tips. I think the first cake I can save & use as the neck but the last one argghh the side end broke off about 2". I have one more cake to bake to stack on the last one. I will do what ever i need to to make the cake look great! It's for my friend's 2yr old.
Peanut Butter Cake - Betty Crocker (not WASC) *doubled version
2 pkgs white cake mix
1 c creamy peanut butter
2 1/2 c water
2/3 c oil
Peanut Butter Filling - MacsMom
1 jar creamy peanut butter (2 c)
2 pkgs cream cheese
2 c powdered sugar
2 T vanilla extract
2 C Bettercreme
Yes I would go with that recipe that sweettreat101 gave you. I made a wedding cake with that recipe. It was the middle tier MMF with lot of gumpaste MMF accents on it and it held up beautifully, and besides it tastes real good too. lol