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Hi
I am new to cakes and going to try my first wedding cake. Could anybody tell me which sponge cake is better to start with, either chocolate or vanilla sponge? And is there any standard sponge for wedding cake?
Thanks

Ganache is fine, I tend to use white ganache with vanilla sponge but the choice is yours. If you need a ganache quanitity chart there’s one here http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth or if you like use the quantities in the ganache tutorial here http://www.cakeflix.com/using-ganache-making-white-chocolate-ganache Good luck with it all.

Hello worldwide166

For wedding cakes it’s better to start with a good sturdy cake with a decent shelf life. Madeira sponge gives a good 2 weeks from baking to eating so plenty of time to decorate. The texture can feel dry but it improves with keeping. Some info here how to keep cake moist http://www.cakeflix.com/questions/best-cake-for-carving-shaping-a-giant-cupcake
For an easy wedding cake look at the comments from members here http://www.cakeflix.com/questions/sponge-cake-recipe You’ll find more links for the same recipe here http://www.cakeflix.com/questions?s=how+long+to+bake+30cm+sponge Which flavour depends on the client’s preferrence.
A lot of people use chocolate mud cakes for weddings. Some are easy to make and others a little more
challenging. Lots of members have used Paul’s moist chocolate cake recipe, it can be a little challenging if the directions are not followed accurately. Jane Hornby has a recipe http://www.bbcgoodfood.com/recipes/4577/wedding-cake-rich-dark-chocolate-cake which is not unlike Paul’s but more dense. I love them both intensely! You could also try chocolate recipes from Lindy Smith, Delia Smith, Nigella Lawson and of course Mary Berry. Search chocolate wedding cake and not sponge cake. I’m sure other members will recommend recipes too. Good luck with your search and post again if you need more information.

Thanks for complete answer. Can I use Ganash with vanilla sponge. I find it easier to to cover it with Icing sugar . In videos Paul use it only on chocolate sponge. Thanks

Hi worldwide166

So sorry for not seeing your last post. I’m sure you’ve sorted it all out now, but yes you can use ganache with sponge cake. I think milk or white chocolate goes better than dark. You can flavour the ganache with some alcohol or with oil based food flavours. LorAnn oil have lots of flavours to choose from and can be bought in most online cake decorating stores.
Paul has started to use other flavour cakes. I think he just keeps things simple for demonstration purposes. We don’t have to use what he does, although we should try as much as possible to use a dense cake which can take the weight of ganache and sugarpaste and which can withstand carving.