What kind of cake do you use with fondant?

Question

We're worried that regular cake mix will crush under the weight of the fondant. Is regular cake mix okay, or do we need to use pound cake or something else?

Answer 1

Regular cake is fine.  I always use a mix extender recipe, but that's more about taste and texture than about stability.  

This is the recipe I use, which is from CakeCentral.com

White Almond Sour Cream Cake

2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups water

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

2 teaspoon clear vanilla flavor

2 teaspoons almond extract





Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees

***One recipe makes: one 14" round + one 6" round

or one 16" round

or one 12" round + one 10" round

or one 12x18" sheet cake

or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds

or two 6" rounds + 6 cupcakes

Answer 2

fondan can be applied to any cake... but it is awful tasting and horrible in texture! no one lies to eat it, it is only for looks

Answer 3

any will do, but make sure the fondant is thin because it is hard to cut the cake

Answer 4

regular cake is okay.

Answer 5

You can use just about any of the cake mixes on the store shelves except for angel food cake. You might have to roll it out a little thinner for that. I've never tried it on angel food cake, but I might experiment on it in the future.