What cake recipe do you guys use when you are making sculpted cakes? Thanks.
I add a jello pudding mix to my cake mix, an extra egg to the called for 3 eggs, and milk ,buttermilk, or flavored coffee cream instead of water. This makes a nice firm, stable cake that is still moist. I often add coconut or almond flavoring to the white cakes.
Thanks guys! I checked out both recipes and that's what I do, except for the 1 cup of sour cream in the wedding cake recipe. I love using that recipe with yellow cake mix and banana cream pudding. Do you recommend freezing the cakes before sculpting them or will they be okay as is? Thanks.
I've heard of people freezing them, but I just chill mine in my cold room overnight and sculpt in morning.
..it certainly doesn't hurt to freeze the cake before sculpting. It does help to firm it up!