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