I love the "durable cake for 3d and wedding cakes".the recipe is in the most saved section. I have a french vanilla one in the oven as I type.I use a french vanilla mix (duncan hines or betty crocker) and vanilla pudding mix. It is moist and tasty every time.
I roll my fondant to a size that will fit well over the cake then I use an impression mat.Carefully lay it over the cake and gently smooth it.I have never had to stretch my fondant to fit. A quilted pattern is done once the fondant is on the cake.
When I did fresh strawberries with bavarian cream I washed and dried the berries and then sliced them.Then I put them in an airtight container overnight to release most the juice,patted them dry and then layered them in the cake.
I always read to bake your cakes ahead of time and then tightly wrap and freeze,so I tried it and it is great.The cakes are actually moister and easy to crumb coat and fill while still cold.Just thaw it at room temp covered.