When it comes to 3d pans I know you're suppose to use a firm texture cake like a pound cake but I don't want to use that. Does anyone know of any other firm texture cakes to use and if red velvet is 1 of them?
You know, I've always just used regular cake mix. Usually pillsbury with the pudding in the mix. The most important thing with this cake is following the cooling instructions. I suggest you make a practice cake.
I use plain Betty Crocker chocolate or yellow, I add nothing to it. I've never tried white, that tends to be a little less sturdy than chocolate or yellow.
I too use regular cake mixes..They key is proper baking temp and length and un-molding it carefully.
Nice to know, I always thought you had to use a pound cake recipe for 3D pans. Think I'll try red velvet.