I have a question about covering cakes with fondant. I always seem to have problems when I cover yellow or white cakes with fondant. The cakes seem to go flat, because they can't hold the weight of the fondant. I don't have the same problem with chocolate cake; I guess the chocolate cake must be more dense than the yellow cake. Can anyone suggest a good recipe for a yellow and/or white cake that will hold up when covered with fondant? Thank you for you help!
on this site...there are many cakes.. scratch.. box mix.. box mix extenders... different versions of white almond sour cream.. durable chocoalte cake..durable white cake. durable yellow cake.. adding pudding,etc. so check under recipes in the different categories for what you need. i have tried many.. and like a lot of them.. many people who post them .. tell you, if they are durable for fondant.. hth