Iv recently taken up cake decoration. Im a little confused i understand that a sponge cake may not hold up foundant icing (rolled out) but what is the best way to ice to get that extra smooth surface.
There a trick to hold it up?
I want to do a supprise wedding cake for my brother sponge taste better i find.
Will sponge be ok to decorate? And is there a way stacking cakes on top of each other? Or this a complete no go for sponge?
An egg sponge (fatless) will not hold the weight of sugarpaste but a sponge cake (Victoria sandwich) will, no problem. The majority of wedding cakes I do have at least one tier sponge cake and I cover them with both a layer of chocolate paste and sugarpaste (fondant).
If you want to stack cakes the lower tiers need to be dowelled - it is these, and the cake board under the cake above that provide the support structure, not the cakes themselves.