I'm so glad I found this site! Lot of helpful information. Sorry in advance for such a long post. I'm an avid baker and always made cakes for family/friends free of charge. This past weekend a friend asked me to make a two tier fondant cake (cheetah design) for her mother in law's birthday this coming Sat (short notice but her original plan fell through due to the storm). I gave her a quote and she accepted so I'm excited to finally get paid for my cakes!
The top tier (3 layer 9 inch) will be Red Velvet (using the Cakeman Raven recipe) and the bottom tier (2 layer 12 inch) will be chocolate. In the past I normally use the Hershey's Perfectly Chocolate cake for a 25 serving cake but I'm concerned with tripling the recipe (never done it before!).
I have been looking around and saw some recipes for box mixes but not sure how that would compare to scratch recipes. Does anyone have a good large batch chocolate cake recipe that is moist and can withstand fondant? From looking at the Wilton chart I need about 15 cups of batter for a two layer 12 inch cake.
i always use the hersheys recipe with no problem. i do however use sour cream in place of the milk to make it a bit more sturdy. i also use bake even strips to make sure the the cake bakes evenly.
Thanks for the sour cream suggestion!