Hi all bakers...
I m new baker... I have made differ t cakes but all not moist. N lil on dry side.. So I try to make thm moist with juices and milk and simple syrup
Since there are a lot of experienced bakers here.. Can u guys plz share ur tried and tested recipes...
Now Adays I m interested in fondant covered cakes..
So wt I wanna know is
Recipe for good cake which can hold fondant..(some delishhhhhhhhhhh flavored cakes other the white and choclate cake.)
And frostings and fillings with them
I I m not a fan of buttercreamss
So plzzz can u guys share recipes?..
have you looked through the recipe section on this site? There are soooooooo many ideas there 
Are you wanting scratch or box mix recipes?
One reason for dry cakes is over baking. Are you baking them *just* until they test done and pull away from the edges of the pan? Don't rely on a certain amount of time. Every cake, every oven is different.
A fondant covered cake still needs either buttercream or ganache underneath it to seal the crumbs.
Please check both sections in the "recipes"
Thanku for advice.. I've been lurking through the recipe section it's Gud.... But can u suggest LIke which cake with what filling except for buttercream
Can we do diff filling n coat Calke with ganache with fondant?.
Yes I bake till toothpick comes out clean....
Can u guys share ur own recipes?
Asma, I would suggest that you look at www.kingarthurflour.com and click on "recipes" These recipes all give weight as well as volume measure. Download only those that have a lot of stars (good feedback). Read the comments and choose for yourself. I like cakes that have milk but I use buttermilk in the same amount.
A good cake needs good technique. Start with the right kind of flour (each recipe says) and measure it by weighing. The butter and sugar and eggs have to be at room temperature to make a really good cake. Mix the flour into the batter carefully to keep the cake tender.
Then bake until the cake smells "done" Test gently--I use the test where a baked cake lightly springs back from a gentle touch with my finger. This test works even for heavy fruitcake.
I mix buttercream icing that is less sweet, but of various kinds. YES you may use ganache to fill between the cakes and to coat the cake before you add fondant.
Thanku bakingireme for ur valuable info.. N I'll chk the website tooo
Asma, I would suggest that you look at www.kingarthurflour.com and click on "recipes" These recipes all give weight as well as volume measure. Download only those that have a lot of stars (good feedback). Read the comments and choose for yourself. I like cakes that have milk but I use buttermilk in the same amount.
A good cake needs good technique. Start with the right kind of flour (each recipe says) and measure it by weighing. The butter and sugar and eggs have to be at room temperature to make a really good cake. Mix the flour into the batter carefully to keep the cake tender.
Then bake until the cake smells "done" Test gently--I use the test where a baked cake lightly springs back from a gentle touch with my finger. This test works even for heavy fruitcake.
I mix buttercream icing that is less sweet, but of various kinds. YES you may use ganache to fill between the cakes and to coat the cake before you add fondant.
Did you see the Blueberry Cream Cheese Filling posted by Stacy Lambert?
2 cups blueberries (fresh or frozen)_
1/3 cup sugar
1/4 cup cornstarch
1/4 cup water
1 (8 oz) package cream cheese, room temperature
1 cup powdered sugar
1 Tsp vanilla extract
Combine the blueberries, sugar, cornstarch, and water in a pot. Bring to a boil over medium heat, stirring frequently, until sauce thickens and blueberries begain to break down. Allow to cool. Beat cream cheese, sugar and vinilla until well combined. Stir in the cooled blueberry mixture and refrigerate until ready to use.
I use Dunken Hines Moist cake mix for every cake I make and everyone compliments how moist the cake is, I have put fondant on it too, and it held up..
Thank you Cali.. No I did not see this... Can u tell me if I can use this as a crumb coat ?. For fondant?
Why would you want a filling to be a crumbcoat...particularly one that has blueberries (a.k.a lumps).
I can't believe anyone is buying into this thread!
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