Dense Chocolate Cake For Sculpting

Baking By 4theloveofcake Updated 9 Aug 2009 , 6:04pm by 4theloveofcake

4theloveofcake Posted 9 Aug 2009 , 3:51pm
post #1 of 7

hey everyone

i have a basketball shoe cake to carve for friday.. i use the WASC cake recipe and i LOVE it! i'm just wondering if anyone has used that recipe for carving a cake? also, i'm wondering if i can just substitute a chocolate cake mix instead of the french vanilla i normally use..

the following is a recipe that i think will hold up to sculpting a basketball shoe but i'd like to know if anyone has tried it before.. does it crumble at all? does it hold its shape?

"So many people have asked me about my durable cake recipe in chocolate so I did a bit of experimenting and think I came up with just the right combination. This chocolate cake is a bit thicker but not overwhelming. It holds up so much better than a regular cake during sculpting. There is less crumbling and the taste is just right.

1 Duncan Hines Devils Food Chocolate Mix
4 egg whites
1/2 cup water
1/3 cup plus 2 tablespoons vegetable oil
1 small package instant chocolate pudding mix
1 cup sour cream"


and here is the WASC recipe:

"Kakeladi's ORIGINAL White Almond Sour Cream cake recipe.
Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!

The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring* "


thanks for any help guys!!

6 replies
bobwonderbuns Posted 9 Aug 2009 , 4:08pm
post #2 of 7

Is this the one you're referring to? I use it all the time. In fact if you look in my pix, for the Stiletto Shoe cake (Edie's shoe cake) I used this recipe because my regular chocolate cake wouldn't hold up to such carving and such. It was good, the batter dense but the customer loved it so I guess it tasted good too... icon_rolleyes.gif But as far as working with it, it was very good to carve -- didn't fall apart or get a boatload of crumbs everywhere. icon_lol.gif

4theloveofcake Posted 9 Aug 2009 , 4:18pm
post #3 of 7

yes that is the recipe! did you use dh or betty crocker? and did you carve it frozen? thank you! i'm going to take a look at that cake right now icon_biggrin.gif

4theloveofcake Posted 9 Aug 2009 , 4:21pm
post #4 of 7

gooorgeous icon_biggrin.gif i think i'll try that recipe icon_smile.gif i've never made a shoe cake before so hopefully it'll be just as clean as yours!! icon_biggrin.gif

bobwonderbuns Posted 9 Aug 2009 , 4:27pm
post #5 of 7

I use DH exclusively. I don't like betty crocker or pillsbury at all. Never had good luck with them. For the shoe cake I carved them at room temp because it had to go on a shoe form and get squished into place and mortared with frosting (I know, sounds gross, doesn't it???) icon_confused.gificon_lol.gif For my purse cakes I carve them semi-frozen. If they are frozen solid you can't cut them and I personally have not had a problem carving them at room temp because these are very dense cakes which are designed not to fall apart. What kind of cake are you planning to make?

4theloveofcake Posted 9 Aug 2009 , 6:03pm
post #6 of 7

i'm making a basketball shoe, particularly the jordan 18s =) never done it before and i have no idea how to use a stencil haha

4theloveofcake Posted 9 Aug 2009 , 6:04pm
post #7 of 7

(hence why my pirate ship isnt carved very well) lol

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