has anyone done this?
got one in the oven right now, my first, and i'm thinking that's gonna be a heck of a lot of cake with only a tiny amount of filling on the outside..seems like it needs some torte'ing and a stiff filling for a better ratio of cake and icing. the cake is red velvet and the icing/filling will be a very stiff cream cheese.
interested in everyone's own method of dealing with this issue! thanks
I haven't done it, but I have the pan and I don't see why you couldn't do it. Don't forget a dowel through his head!
I have made the duck but I didn't torte and fill it. It was for a special Wilton class and we made the cake ahead of time and decorated it at class. I wonder if you could fill it in at the body like you do cupcakes and not torte it? I took mine to my bil's 60th birthday party at a restaurant because I made it the same day and it ended up being a very cute surprise for him.