I made this cake for a client that is having an anniversary in August and she loved it. I filled it with apricot preserves, and filled also with buttercream flavored with peach schnapps. I also used it to frost it. My problem is that she wants it covered in fondant as she want a specific design that can only be done using it. That’s fine with me as I don’t object to using fondant especially since I discovered Rose’s recipe.
But does anyone know if this cake, being that it is so light and soft, will hold up the heaviness of fondant???