5
replies
frulund2600
Posted 4 Jan 2007 , 9:18pm
post #3 of 6
You could bake a mudcake or a spongecake. I use all kind of cakes myself, and even fill them with mousse, ice them with buttercream and then cover with a thin layer of rolled fondant. You just have to work a little faster if you have fillings that needs refridgeration.
SweetResults
Posted 5 Jan 2007 , 1:12pm
post #4 of 6
I use doctored mixes (ok - honestly sometimes just stright mixes from the box too!) and used mostly flavors IMBC as my fillings, although I have used ganache, and other fillings I bough online that do not have to be fridged.
MikeRowesHunny
Posted 5 Jan 2007 , 1:24pm
post #5 of 6
I scratch bake (which I think make the cakes naturally denser) - and I haven't found a cake that I have had problems with as far as fondant (or anything else) goes! So, my vote goes to any good scratch cake you fancy!
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