Hey Jennifer! I know what you mean, it’s so soft you think it wouldn’t hold under fondant. However I still use this recipe for my cakes and have covered it several times in fondant and it still holds up fine. I would suggest using a ganache to mask the cake to give it added strength under fondant. Good luck!
Esther @ The Frosted Cake Boutique | www.facebook.com/thefrostedcakeboutique
