Just found this site and am sooo excited to have other bakers to talk to. I'm trying to do a fondant covered birthday cake for a friend, but I have one problem. I don't have a recipe for a cake that will stand up to fondant. I'm seeing a lot of posts about a cake called WASC. Can someone please tell me what that stands for? I did a Topsy Turvy cake for my nieces graduation in June using boxed cake mix and while the overall look turned out great, the cake itself didn't hold up very long to the weight of the fondant. Any help would be appreciated. Thanks
AAny basic butter cake should hold up OK, in my experience. I've tried all kinds, and haven't had a problem with any of them, so far. Boxed cakes seem too fluffy and and squishy to hold much shape. But that is me - there are plenty of people here who swear by boxed cakes. Open a cookbook and try a recipe. That'll be the only way you can find what works for you.
WASC stands for White Almond Sour Cream. http://cakecentral.com/t/584319/the-original-wasc-cake-recipe
ATry "the Cake Bible" by Rose Levy Beranbaum. That's how a lot of us learned to bake. She has lots of excellent information to teach you about how and why baking works.
Thanks everyone. Been using the WASC recipe and it's been great. Thanks for all of the input...