I am new to this cake decorating thing. I make everything from scratch, which I am very proud of. The problem is I have a recipe that is moist and taste fantastic, but is way too soft for sculptured cakes, and another that taste ok and is great for carving, but is too dry and feels like a rock falling in your stomach. There has to be an in-between. I have my twinâs second birthday cake to do next weekend and I donât want it to fall apart or choke anyone. Can someone please help me? I have posted my very first cake
Do you use pound cake for carving? That usually works best. Also, do you bake from scratch or a mix? There are different fixes for either one. I bake from scratch and sour cream and an extra egg added to a basic pound cake recipe usually works very well and tastes good too.
Even a regular recipe can be made a little firmer with another egg, a little less baking powder/soda and 1/4 to 1/2 cup more flour.
These are just some ideas. Maybe some others gave give you more help than this.
welcome to CC! I love your fondant details.
I've heard that WASC (white almond sour cream cake- in the recipe section) works great for carving, in addition to tasting great. it's a mix recipe, although I think there is a scratch one somewhere around...
I can't really help you much, but I'm sure someone will come and help. By the way, PM kakeladi if you want more details about WASC, or search for it- there have been lots of threads about it. I'm sure you'll find something that works!
Hi & Welcome to CC!!! You might like the texture/density of Sylvia Weinstock's yellow cake. It's a scratch cake that is posted on another CC forum somewhere.
Hi and Welcome to CC, Sweettooth08.
Great first cake photo!
Decoding CC acronyms:
Elvis Presley's Favorite poundcake is delicious, and firm but not dry.
Here's that recipe along with other pound cake recipes suggested by CC members:
From scratch WASC cake recipes:
Sylvia Weinstock's Classic Yellow cake recipe:
Thank you all for your help. The extra egg white and flour advise really helped with my favorite recipe. Thanks again.
Now if I could only get the figure sculpting down, I'll be all set.