Hy, i am new to this site, i just wondered if everybody used a victoria sponge recipe or a madeira for their celebration cakes..... covered in fondant etc, i am wanting to do a 3 tier for an anniversary and wondering what is the best to use, thank you x
It depends on the size (and therefore the weight) of each tier and how you plan to stack the tiers of the cake.
If they are going on top of each other then victoria sandwich mix is really not suitable.
My preference is to use a fairly dense sponge/madeira type mix (you can fill with your own choice of filling or not) and it also creates a nice flat surface for fondant covering or a traditional rich fruit cake. Good Luck