Does anyone have a recipe for a cake that is thick enough to hold up under fondant icing?!
Answers: I was going to try to use a box mix cake but was told that would collapse under the weight of the fondant.
1-2-3-4 Cake
1 cup butter, softened
2 cups sugar
3 cups Swans Down Cake Flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350 degrees F. Butter and flour three 9 inch cake pans. Make cake: In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl sift flour with baking powder and salt. Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth. Pour batter into cake pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.
*this is a dense cake but it has a cake texture, not too heavy. I make it for all birthdays and xmas. I often use all vanilla*
No watch food network
Try a pound cake recipe, It's usually a little denser
No, you always want to use pound cake for fondant. Here is the most delicious cream cheese pound cake that I use as a standard for my fondant cakes:
COLD OVEN POUND CAKE
1 (8 ounce) package cream cheese (room temperature)
1 1/2 cups butter (room temperature)
3 cups white sugar
6 eggs (room temperature)
3 cups Swan cake flour
1 tsp vanilla
Do not preheat your oven. Grease and flour either a 10" tube pan or two loaf pans. In large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs 2 at a time, beating well with each addition. Add the flour all at once and mix in - on the lowest mixer speed - so it doesn't get overmixed. Add vanilla and mix on low until blended.
Place in oven. Bake at 325 degrees for about 1 hour 20 minutes. Toothpick inserted in center of cake will come out clean.
(NOTE - make sure you use cake flour instead of all purpose - it makes quite a difference)
I do this in a pinch. Use the box mix however add an extra egg and reduce the water by a1/4 cup. I will tell you why to do this. The egg helps hold the bubbles in the cake mix and make it a bit stronger. Hence that's how pound cakes and angel food cakes hold their shape and stand up to fondant. hope this helps.
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Make a cake from scratch, look up a 1234 cake in any cookbook. Any butter based cake will work. You will be amazed how much better any from scratch cake will taste, and its very easy to make them. Stay away from angel food cakes or any with whipped egg whites in the last stage of the batter, and go for the denser cakes.
we generally use Apple-walnut cake, fruit cake, carrot-walnut cake.