Need Some Tips On Carving A Cake--1St Time

Decorating By nefcook21 Updated 1 Dec 2008 , 6:07pm by nefcook21

nefcook21 Posted 29 Nov 2008 , 6:10pm
post #1 of 5

I am doing a crown royal bottle grooms cake and need some instruction on carving the bottle. It will just be half the bottle since it will be laying on a sheetcake. Should I freeze the cake first? Is there a recipe that works best for carved cakes?

Any and all info would be so helpful. Thanks so much.

4 replies
karateka Posted 29 Nov 2008 , 7:40pm
post #2 of 5

I've done carving 2 ways:

1. freeze the cake and carve with a knife (serrated).

2. carve it at room temp.

Both are valid, but I found number 2 much easier. I just stacked my cakes, with icing between the layers, and carved with a thin knife. It was my golden retriever cake in my pics.

My recipes are butter cakes, and they have always been fine for carving.

nefcook21 Posted 29 Nov 2008 , 9:37pm
post #3 of 5

karateka--Thanks so much for the help. I'm going to do a trial run this week. I'll let you know how it goes!

TooMuchCake Posted 30 Nov 2008 , 12:03am
post #4 of 5

I'm with Karateka, I carve at room temperature. I use my tapered angled spatula to carve with and usually cover the cakes in buttercream, although lately I've been doing a few with modeling chocolate.

Use a cake that has a dense texture, because it will make carving and icing much easier, especially since you're just starting out with carvings.


nefcook21 Posted 1 Dec 2008 , 6:07pm
post #5 of 5

THank you both for the helpful tips. Wish me luck!

Quote by @%username% on %date%