I am going to be making my friends wedding cake, and I am not sure
which type of cake is best for constructing and frosting layers easily.
Are butter cakes or a genoise with simple syrup too heavy (even though
several cook books suggest butter cakes) ? Is a sponge cake a better bet
because its light in weight?
If you have any tips please let me know, and anything else for the
process.
I hope this helps a little. All the best.
Warmly,
Ingrid
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