Here in Sweden we traditionally make cakes a bit different from you.
We have lots and lots of filling and use cream instead of buttercream etc.
This makes it very hard to sculpt cakes.
I really want to give it a try and would love your best recipes for the cake and filling.
I'd appreciate any help I can get =)
Just take your pick from the recipes here at CC and many will
I've tried crusting BC to IMBC to cream cheese, you can make
Hi and Welcome on your 1st post, jelmblad.
Everything you ever wanted to know about making your first tiered/stacked/layer cake:
(This thread has cake, frosting and fondant recipes. And so much more.)
If you have a favorite pound cake recipe, they hold up well to carving.
Here's Elvis Presley's favorite pound cake:
The Secrets of Cake Carving:
The Articles section has many other "how-to" projects:
And the CC recipes section has really grown in the last several months:
Wow thanks a bunch
Problem with my favorite recipe is that it's to soft and can't be carved.
It's well suited for the classic swedish cakes where the cake layers often are just above half an inch thick.
I'll have a look at your tips, good to know that most recipes it suitable
I have some browsing to do, thanks again
and thanks for the welcome =)
I still have the hardest part left.....deciding what/how to carv it ha ha.