Best Cake To Hold Fondant?

Decorating By laur1220 Updated 4 Mar 2009 , 3:13am by laur1220

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laur1220 Posted 4 Mar 2009 , 1:08am
post #1 of 4

hi all! im new to cc and decorating in general so i have a question... which types of cakes are best/worst to use when trying to shape or decorate with fondant? i have searched but haven't really been able to figure out a definate answer yet...
p.s. this is an amazing site & i am so excited to learn EVERYTHINGGGGG i can from all of you!

3 replies
kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 4 Mar 2009 , 1:24am
post #2 of 4

Here you's the best and *only* recipe you will ever needicon_smile.gif

Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking! Smile

The *original* WASC cake recipe by kakeladi

1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk or cream for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.

The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif

Linliv46 Cake Central Cake Decorator Profile
Linliv46 Posted 4 Mar 2009 , 2:20am
post #3 of 4

I use this exact recipe but I prefer Duncan Hines and I bake at 325! It is a great recipe for any flavor cake mix!
Thank you kakeladi !!!

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laur1220 Posted 4 Mar 2009 , 3:13am
post #4 of 4

thank you so much! i cant wait to try it!

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