What Type Of Cake Do I Use If I Want To Use Fondant?
Decorating By catgirl Updated 13 Aug 2009 , 2:56pm by varika
I took the three Wilton's cake decorating courses and only used cake mixes for my cakes. I am thinking about becoming more serious with my cake decorating and would like to know which type of cake will hold up fondant? I've heard that I shouldn't use sponge cake, and then I've heard that sponge cake is OK to use. I'm confused. Please help!!
Ive never picked out a recipe to use under fondant... i just use whatever... well i did until i found my go to recipes! i think anything will be fine (except maybe angel food cake??)
I took the three Wilton's cake decorating courses and only used cake mixes for my cakes. I am thinking about becoming more serious with my cake decorating and would like to know which type of cake will hold up fondant? I've heard that I shouldn't use sponge cake, and then I've heard that sponge cake is OK to use. I'm confused. Please help!!
Fondant is a little heavier than buttercream. You wouldn't want to use, say, angel food cake, if you're covering the whole thing with fondant, but 1) you can certainly be a serious decorator with buttercream or just fondant accents, and 2) a chiffon cake, being a bit denser, would probably hold up a bit better even being a sponge cake. I generally use what almond sour cream cake when I use fondant, but I also generally use fondant when I sculpt my cakes instead of using rounds, and the WASC has a much finer texture that makes carving it easier.
Just play around until you find what works! I know, "play" and "serious" don't sound like they belong together, but they really SO do when you're talking cake decorating!
I also like using the WASC recipe (I use the original) and find it is very moist and dense. Your also not limited to just white cake or almond flavour either.
Here's the link to some of the WASC recipes on this site:
http://cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=wasc&cat_id=-1&x=&y=
I love the texture of the grocery store cakes,they seem to be really dense with a very tight crumb. Does anyone have a recipe that is comparable to that? I generally use variations of the WASC but wanted to experiement with something new this weekend. Thanks for any help
I use the Betty Crocker Starlight Yellow recipe from my Big Red cookbook. I'd share it here, but unfortunately, I'm away from home--house-sitting for my aunt--and have no access to it until I get home.
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