I am entering The Midatlantic Cake show and making a sculpted cake. I have done a few in the past, but since it doesn't matter what it tastes like, I was wondering if anyone knew what kind of cake was easiest to sculpt? Thanks Donna
A good, dense, simple, dry pound cake will be your best friend. I don't have a recipe for one, but I spent 2 days at the FoodNetwork Challenge recently and that is what most, if not all, of the competitors who sculpt cakes used.
If it's a competition sculpture and no one is going to eat it, I use boxed pound cake mixes. Cheap, dense and easy to work with. I also leave them out on the counter to get stale for a day or so, BUT THAT IS ONLY FOR THE COMPETITION CAKES that no one will eat. You don't want a competition piece settling in transit.
Thanks, I will go out tonight and get box mixes. I usually make all my cakes from scratch, but boxes are soooooo much easier. And I will definatly let them sit out to dry! Thanks again Donna
This recipe works really well too:
I used this for the Michigan cake in my pictures, it was really easy to carve and produced little crumbing.
Let us know when you win first place!