Hi everyone! I am dabbling in decorating with butter cream and fondant but I wonder, for those of you all who make cakes professionally, do you have a different cake recipe that you use for cakes that will be heavily decorated versus cakes where the focus is on the flavor? I am trying to find a sweet spot between a moist and delicious cake and one that will stand up to heavier decorations like fondant. Thanks so much!
No, no no. Find the best recipe(s) in your opinion and use it for everything. I used the same recipes for all my decorating. Maybe your fondant is too thick. It should be the thickness of a cake circle/board with a coating of b'cream or similar under it.
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