I need a recipe for a cake that cuts nice instead of crumbling. I will be using soy milk because my son is dairy allergic so anything that will not be negatively affected if I use soy milk instead of whole milk. I was going to use madeira sponge cake but I couldn't find a recipe for 9x13 and then i read in a ton of different plaes that that cake is flavorless and cardboardish lol. Thanks for your help! I am making a Dinosaur Dig Site cake for my soon to be 7 yr old. I do not have a template but I pretty much know what I want. Oh, and does anyone here have any tips on making and using fondant?

i use a victoria sponge recipie, like this one http://www.bbc.co.uk/food/recipes/database/victoriaspongewithst_90309.shtml
i buy my fondant, but as for using it id always say allow time!
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Can this be adjusted somehow for 9x13?

when im doing a recipie in a different tin, i usually kind of guess! id say up it to a 10oz/ 5 egg or a 12oz/6 egg mix. im sorry i cant be more specific and say that would come out exactly right!
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