What Recipe Do You All Use For Carved Cakes???

Baking By diane Updated 10 Aug 2009 , 11:23pm by percussiongrrl

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diane Posted 7 Aug 2009 , 3:41am
post #1 of 17

what recipe do you all use for carving a cake??? icon_confused.gif i usually use box mixes that are doctored up, but i know that's not going to work for a carved cake.

are they some that hold up well and still taste good?? icon_confused.gif

16 replies
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Texas_Rose Posted 7 Aug 2009 , 3:47am
post #2 of 17

The things that I have carved were done with variations of the WASC recipe. I usually put the whole eggs in, not just the whites and don't know if that makes a difference.

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LaBellaFlor Posted 7 Aug 2009 , 4:34am
post #3 of 17

I bake from scratch and my chocolate, regular butter cake, and pound cake all work well for me.

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madgeowens Posted 7 Aug 2009 , 4:58am
post #4 of 17

I use the extender recipe and it really works well..........it makes the cake so moist my family love it. hth

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kakeladi Posted 7 Aug 2009 , 6:23pm
post #5 of 17

Definitely use the original WASC recipeicon_smile.gif

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Rylan Posted 7 Aug 2009 , 7:39pm
post #6 of 17

Original it is!

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__Jamie__ Posted 7 Aug 2009 , 7:55pm
post #7 of 17

Double (or is it triple?? I forget) chocolate cake on Epicurious works like a charm. Just for the heck of it, I toss in chunks of choco before baking too. I can carve right thru it.

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madgeowens Posted 8 Aug 2009 , 1:00am
post #8 of 17

whats original and whats wasc?

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diane Posted 8 Aug 2009 , 1:05am
post #9 of 17

well...i just made the wasc and my husband loved it, but my son said it was so, so. whatever that means. icon_confused.gif

it's great for wedding cakes because it is dense and moist, but not for carving. i'm making a purse cake and it didn't do so well, so i found an almond pound cake recipe on the web, made some changes to it and bam! this cake is awesome, it's moist, dense, and is excellent for carving!!! icon_wink.gif

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Charmed Posted 8 Aug 2009 , 1:22am
post #10 of 17
Quote:
Originally Posted by __Jamie__

Double (or is it triple?? I forget) chocolate cake on Epicurious works like a charm. Just for the heck of it, I toss in chunks of choco before baking too. I can carve right thru it.




is this the recipe you use?
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

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madgeowens Posted 8 Aug 2009 , 1:22am
post #11 of 17

I swear by that extender recipe...

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diane Posted 8 Aug 2009 , 1:35am
post #12 of 17

no that isn't the one. it's an almond pound cake recipe. icon_wink.gif

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Charmed Posted 10 Aug 2009 , 7:44pm
post #13 of 17
Quote:
Originally Posted by diane

no that isn't the one. it's an almond pound cake recipe. icon_wink.gif



oops I was thinking about the double chocolate recipe that jamie mentioned. thumbs_up.gif

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diane Posted 10 Aug 2009 , 10:20pm
post #14 of 17
Quote:
Originally Posted by charmed

Quote:
Originally Posted by __Jamie__

Double (or is it triple?? I forget) chocolate cake on Epicurious works like a charm. Just for the heck of it, I toss in chunks of choco before baking too. I can carve right thru it.



is this the recipe you use?
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275




i'm also looking for a chocolate recipe. icon_eek.gif

jamie...is that the recipe you use??? icon_confused.gif

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CakestyleIN Posted 10 Aug 2009 , 11:06pm
post #15 of 17

Diane, could you share the recipe you ended up using? The almond pound cake?? I've not carved cakes b4, but want to do a couple for my FIL and GFIL this year... I was thinking the WASC would do to carve but now I'm nervous icon_eek.gif Thanks! icon_biggrin.gif

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bobwonderbuns Posted 10 Aug 2009 , 11:15pm
post #16 of 17

For my carved cakes I use the durable cake recipe and the chocolate durable cake recipe (found in the recipes section.)

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percussiongrrl Posted 10 Aug 2009 , 11:23pm
post #17 of 17

Thank you for asking this! I'd love to know as well...carving cakes intrigues me but I've never been able to figure out what kind of cake works best!

The only "carved" type cake I've ever done is the bus in my pictures. I just used a boxed cake mix (it was my very first non-wilton class cake!) and it did alright, I just had to crumb coat really well.

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