Welcome to the Cake Decorators Q&A
Suitable sponge for stacking
I usually use a vanilla sponge recipe which is lovely, but too soft when covering. Do I add extra plain flour and how much? Or do I replace some of my SR flour with plain?
Mrs Jones’ vanilla sponge recipe recommendations adding an extra 10% flour to make a firmer cake.
You could also use a madeira recipe which uses extra plain flour. I believe Mrs Jones has a madeira recipe in the Cakeflix tutorials .
A sponge cake using the all in one method, rather than the creaming method, also produces a slightly firmer crumb which will take covering with icing and for stacking.
On the BBC food site, take a peek at Jane Hornby’s wedding cake recipes. She has a wonderful vanilla sponge and also a lemon sponge which both take fondant icing.
Hope suggestions help. Please come back if you need more information 🙂