I’m making a cake for a baby shower on Saturday. Originally I was going to go with the Golden Butter Cream Cake and a silk-meringue filling and mousseline frosting, but now I’ve changed it to make the filling and frosting all mousseline to make life a bit easier. I’m thinking the Golden Butter Cream Cake might be too heavy (I did a test run and found it a bit heavy/dense like a pound cake) and I’m thinking of switching to the White Velvet Butter Cake instead. The cake needs to serve 15 people. The White Velvet Butter Cake says it serves 12, but sometimes I find the serving size a bit off in the book (for example the Chocolate Spike cake made to serve 12 could feed 20 with the amount of cake I had leftover). Would it be okay to use the White Velvet Butter Cake or should I stick to my original plan and bake 2 recipes of the Golden Butter Cream Cake.
Any advice would be appreciated. BTW, I haven’t made the White Velvet Butter Cake before!