Hi. I am mostly new to working with fondant and my cousin asked me to do her wedding cake—and given the style of cake they want, I agree that fondant is the best choice for the “exterior.” However, I was wondering what thoughts people have about pairing it with the German Chocolate/Deep Passion cake base from RHC. I love that cake base—but am not sure if it is sturdy enough for (white) fondant. I think the contrast will be stunning, btw.
Also, has anyone tried this cake in a rectangular cake pan? They only want a 1 tier wedding cake even though the wedding will have about 250-300 people. I will do all of the other cake as a sheet cake—but thought if someone has done the experimentation for me, then I wouldn’t have to do so many test cakes to get it right. If all else fails I can do a bunch of 12” rounds, but honestly, the sheet cakes are much easier to serve/transport/etc.