I'm gearing up for doing a set of wedding cakes for a wedding that's happening on May 21 (eep!). I have 2/3 recipes completely set along with all my equipment, but the last darn cake is being a pain in the butt. I've done 2 test cakes and was happy with neither.
This cake is going to be 10 in square, so no particular worries about stacking. I've tried a yellow butter cake and a genoise (both out of the Cake Bible) and neither worked for me. The genoise was soaked with the suggested amount of Kahlua syrup, but it was still lackluster.
I'm doing a espresso swiss buttercream, but the cake and possibly the filling (if I don't just use the coffee buttercream) are still up in the air. I'm open to anything other than chocolate (we already have a killer chocolate cake), but it should be moist and rich (the couple's preference).
So in short: I need a cake that will be appropriate for a 10 in square with espresso swiss buttercream. Any help would be MOST appreciated! Thanks!