Carving A Cake

Decorating By amarilloyankee Updated 19 Jun 2010 , 2:34pm by cakesrock

amarilloyankee Posted 19 Jun 2010 , 12:42am
post #1 of 3

I really need help carving a cake! The last 2 carved cakes I have attempted ( cake #5 and 6 for me) crumbled even though the cake is very moist!

So what are carving tips you can give me?

2 replies
KimLynnC Posted 19 Jun 2010 , 3:52am
post #2 of 3

I freeze the cake and carve it as its thawing out. Also, don't be afraid to squish cake and manipulate it into the shape that you want it.

cakesrock Posted 19 Jun 2010 , 2:34pm
post #3 of 3
Quote:
Originally Posted by KimLynnC

I freeze the cake and carve it as its thawing out. Also, don't be afraid to squish cake and manipulate it into the shape that you want it.




I also freeze and carve as it thaws. This gives you a lot more control. I take a little off at a time and dont use a very sharp knife (I have a favorite steak knife I use just for carving) because I am likely to cut myself. But the critical part is using a very dense cake - pound cake is the best. I also use WASC . You can doctor any cake mix to make it denser by adding additional ingredients (pudding , eggs etc). Check the recipe section. Good luck!

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