I've made cakes in the past where the cake receipe was just too soft under fondant, so I am wondering what is the secret to baking a dense enough cake to hold up under fondant? Can you take an ordinary scratch recipe and "dense" it up for fondant?
Pound cakes hold up well to cover with fondant. Most cakes can hold fondant it seems...even boxed cakes. If the fondant isnt rolled thin enough..the cake may not hold due to the weight??...I'm guessing. Try the WASC recipe as well. Even super moist red velvet can hold fondant. HTH