so my nephew wanted a chocolate cake with no cream for his birthday
I’m making a chiffon cake because everyone is use to and likes Chinese bakery style cakes which are sponge type of cakes.
He wants a soccer theme cake…but since he doesn’t want cream, I can’t cover his cake in fresh whipped cream like the bakery usually does.
I was wondering, if I rolled out my fondant thin enough, will it be ok for chiffon?
Or is it still too heavy and it’ll make my cake collapse?