So I know Victoria Sponge would be too soft to carve, but for a standard round or square cake covered with fondant, is there an obvious reason why I can’t use a Victoria Sponge recipe? I am a total newbie in the cake decorating world, and so far have only really tried a pound cake recipe which was fine but nothing special. I got that recipe from the ‘Compendium of Cake Decorating Techniques’ where it gives a table with quantities for tin sizes from 6” to 12”. My 8” cake turned out fine, but the 12” cake was only 2” tall so I ended up having to bake another to sandwich together.
So do you use a Madeira cake? Victoria Sponge? Pound Cake? Butter Cake? Is there really that much difference between them all?
Or is there a website I can go to or a book I can buy with some great standard recipes to use? I am in England and notice a lot of recipes on here are obviously USA (i.e. measured in cups not g/oz).
Any help would be gratefully received!
If you're new to the cake world, I actually wrote a cookbook that helps people get started by making simple desserts called dump cakes, if you ever heard of them. It also teaches how to edit ingredients around to branch out, and make any type of cake you want.
I suggest for your situation, you check it out: http://www.amazon.com/dp/B00OUIJMAW/?tag=cakecentral-20