Is italian cream cake dense enough to make petit fours out of?? I know some people mention making pound cake but I want something different
If so...does anyone have a recipe for it thats from scratch (I dont have any white cake mix right now

And if I fill it and cover it with cream cheese icing will it take good covered with white candy melts??

TIA

Cindy

You want to have a fairly sturdy cake in order to cut it into so many small pieces and not have it crumble into a big mess. I don't now what the density of an italian cream cake is so I can't really answer your question, but as long as it is pretty sturdy and can hold up to a lot of cutting and handling it should be okay.

What recipe would you recommend?? Its my first time making these and I dont want to have a mess, although...I could always make cake balls I guess

The recipe I like using the best is from a white cake mix. However I have used the yellow cake recipe out of Toba Garretts book with pretty good results. If you would like it send me a PM and I will type it out for you.