So I've been searching and searching and testing and retesting and eating and eating (I've gained 4 kilos!!) vanilla cakes to find the perfect one... Madeira is too dry, no matter what I do, but holds the weight of ganache and fondant beautifully. I've come across two fabulous vanilla recipes, one involving oil and yogurt, and the other one is butter and yogurt and cake flour with ground almonds. I LOVE LOVE the taste and moistness of both of these cakes and would love to use them under my ganache and fondant.
BUT, they're kind of softer than madeira/pound cake, etc. Will they collapse if I decorate them? I honestly can't afford to do another test run until I'm sure they won't fall apart. I think with regular madeira cake there's very little sponginess to it, like if you press it, it pops back quickly. With the moister cakes, I press them and they do spring back, but I think it takes longer. Hard to tell since I haven't got a madeira to hand.
Anyway, my questions are:
A: any opinion on whether they'll hold up?
B: would ganache help to support the weight of the fondant? Or would it just add more weight?
Any opinions would be much appreciated! If we eat any more test run cakes in this house we'll be candidates for heart surgery :)
Thanks!
Karen
AIt's difficult to answer without seeing the texture but I think it should hold if your fondant is not too thick...I wouldn't go thicker than 1/4 inch. You can use ganache or buttercream underneath the fondant.
My chocolate cake recipe is softer than pound cake and gets a bit denser with the weight of the fondant. But it remains very moist and good.
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