- http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html - twice the recipe gives a good sized 9 inch cake. Best to bake in two 9" spring forms and then split each into two so that you have 4 layers.
- https://vinitasfamilyblog.blogspot.de/2015_12_01_archive.html - Red velvet (chocolate) cake - easy to make, stays moist.
- http://www.food.com/recipe/spagos-chocolate-chiffon-cake-37811 - Chocolate cake - easy to carve, stays moist, difficult to make, tends to deflate if you over beat it.
- The ganacherator - to calculate how much ganach you will need (note the values here assume that you are filling the cake with ganach too. http://dl.dropbox.com/u/28726919/The%20Ganacherator.xlsx
- How to ganach a cake - absolutely wonderful tutorial. Only thing I have trouble getting right is the consistency of the ganach. Usually dries up before I can really smooth it out. http://sweetnessandbite.com/2014/10/how-to-ganache-a-cake/
Covering with Fondant
I have an old tea towel which I have filled with corn starch and secured the ends with a rubber band. This creates a corn starch puff! I use this to dust the surface of everything to prevent sticking.