I just use my regular cake. As long as you use proper supports, I don't see the need for "special" cake recipe.
I guess I worked in a regular bakery for so long and all I got was "regular cake" for everything....birthdays, sculpted, weddings, whimsy....I just had to learn to use what I had.
As I was told long ago - its the supports the hold the cake up, not the cake!! Here are a couple things that I think help when covering any cake in fondant or when it needs to be a little more dense and less "fluffy"...
- sift the cake mix to take out lumps
- after it is mixed and in the pan, pick the pan up and drop it down on the counter a couple time to get the air bubble out and to the surface.
- once the cake is baked, take a clean towel and push down on the cake as soon as it is taken out of the oven. This takes air out, makes it more dense and often levels it pretty good.
- freeze the cake for a day or so and it lets the cake "set up" a bit, makes for a stronger cake.
I cover most cakes in fondant and sometimes a lot of heavy decorations and the cake stands up real well. My standard is the Betty Crocker French Vanilla, I think it goes well with the French Vanilla flavored bc and mmf.
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