I need a wedding cake recipe that is moist and will hold up under fondant. I have tried a couple of vanilla cake recipes and they were a little dry. Should I use simple syrup for moisture? I also need to freeze them for about 3 weeks. This will be a 3 tiered cake.
Would you consider a 'box mix' recipe?
Please try my *original* WASC cake. It perfectly matches your request
kakeladi, I use pretty much the same thing. It makes a dense yet very moist cake. Great for fondant!
Thanks so much!