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Thread Starter 

I was wondering if anyone has a recipe or any tips for using a sponge cake with a cream/ buttercream/ jam filling?? I have always used mud cakes with ganache, covered in fondant. I love working with them and my mud cakes taste fantastic (if I do say so myself). They also last longer than a sponge cake.
If the cake is to be ready for Saturday, what would be the best way to go about it?
For example with my mud cakes I would bake on a Tuesday night, ganache on a Wednesday night, cover with fondant on Thursday night and decorate on a Friday ready Saturday. (I do it this way because I work during the day).

Thanks icon_smile.gif