I am new to all this and I read somewhere that fondant works best with pound cake. I made one and I had complaints with the density.
My question is what type of cake works best with Fondant. Can I use a standard white cake recipe or chocolate? If I use a less dense type of cake with the fondant crush the cake? This is the cake I made and it looks great but I didn't get that wow with the taste.
Cake: have you tried my *original* WASC recipe? It would be prefect - a slightly dense but very moist cake with great flavor http://cakecentral.com/recipe/the-original-wasc-cake-recipe
I have often fondant covered cakes not only using this recipe but 'straight out of the box' cakes too. You just roll it a bit thinner.
As for fondant - I prefere to use Wilton's and add extra flavoring & mixing in some b'cream. It becomes a bit easier to use & tastes better .