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what kind of cake do you use under fondant???

post #1 of 9
Thread Starter 
i was told that you cannot use chiffon or sponge cake?? is it really better to use butter cake?? thanks so much icon_smile.gif
post #2 of 9
Whatever you use must be structurally strong enough to hold up under the weight of the fondant (that stuff is heavy!). I wouldn't use a chiffon or an egg white based sponge cake. There are plenty of delicious cake recipes out there that are perfect for fondant cakes, butter cakes being one of them!
AKA: bonjovibabe
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AKA: bonjovibabe
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post #3 of 9
Hi, I use sponge cake all the time. But its not egg white based. Its the basic Victoria sponge. I have done Chocolate sponge, Lemon, Coffee and even Carrot Cake. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #4 of 9
I use a chiffon cake all the time under fondant and I never had problems with it.
post #5 of 9
Thread Starter 
can you please send me a recipe for a chiffon cake that you can use under fondant?? thanks so much =)
post #6 of 9
Quote:
Originally Posted by mbarbi

can you please send me a recipe for a chiffon cake that you can use under fondant?? thanks so much =)



I always use the recipe posted here:


http://www.make-fabulous-cakes.com/chiffon-cake.html
post #7 of 9
I would assume a butter cake to be the best but I would think there would be other cakes as well,as long as the cake is stable enough to carry the weight of fondant.
Judge the character of a man by how he treats those who can do nothing for him.
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Judge the character of a man by how he treats those who can do nothing for him.
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post #8 of 9
Thread Starter 
thanks so much!!! =)
post #9 of 9
Thank you, thank you, thank you @didi5 !!! So, 4 questions:
1. can you make it wet by adding some sugar syrup to give it a forest cake "wettness" 
2. how do you stack the chiffon cakes for a three tier
3. Have you done this using a bible shaped pan before
4. what kind of frosting do you use on the inside of the cake and how long before do you bake them for wedding?
I have a wedding cake order that has 4 separate round cakes, a bible, and a two tier round cake and would really appreciate your experienced feedback
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