This is the recipe I usually do & it has all the elements for being moist because of the sour cream. If I dont have sour cream I use what we call heavy cream in Puerto Rico, that is just cream good for whipping. I add also a good rum syrop that had been posted many times by our dear Betsy at the RUM CAKE recipe. This syrop should be added with the cake still hot and if you dont want to use rum you can use a rum flavoring. I had never had a problem by frosting the cakes (but never with fondant), but FONDANT is a ver delicate frosting, therefore, you should practice before making the final version of the cake. If not, try with the cake alone & just a little bit of syrop.

Moist White Wedding Cake

1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack. Makes 24 servings