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

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

 nefcook21  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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.

Deanna

 nefcook21  Cake Central Cake Decorator Profile
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%

%body%