I have made yellow butter cupcakes with Rose's All Occasion Downy Yellow Butter Cake and love the flavor.  It is very tender and light - which is delicious.  However, I am curious to see if anyone has used this for a decorated layer cake (fondant covered, topped with fondant figurine, icing piped, etc).  Since it is so light, I am not sure if it would hold the weight well.  Have any of you tried this?  Is it sturdy enough to hold up?

My other option is the Wilton Almond Butter Cake (http://www.wilton.com/recipe/Butter-Cake).  I've made it with layered cakes before, and it is plenty firm to hold up.  However, the Downy cake is much more tender.

If you've tried either of these and have any thoughts, please let me know.  Thanks for your input!

AThe RLB cake will work just fine under fondant. It's not THAT light. It's very sturdy.

A^^ yes. I use that cake in my business and fondant works just fine

That Wilton recipe is odd. Why call for pure vanilla extract and then fake almond flavor? ​