Is there a certain cake recipe thats best for carving a shaped cake ? I use DH mixes and I made a Mickey mouse clubhouse cake last week and when carving it , I had lots of breaking and crumbling . Im making Thomas the train this weekend and dont have the 3d pan for it . Just wondering if anyone else carves with DH Cakes? Also , is there a certain rice krispie recipe used for sculpting ? Thank you CCers Sorry for such a long question.

I've only done two carved/sculpted cakes thus far, and both times I used the original WASC recipe:
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

No crumbling, no mess, no breaking.


As for RKT - just use the regular recipe. I like to mix in some melted white chocolate to make them firmer, though I've seen that some folks reduce the amount of marshmallow as well. Then again, some people buy the premade ones and use those as-is with great results. I'd suggest you try a couple different options to see what works best for you.

I love my CCer's Thank you soooo much

I use an enhanced DH recipe. It is moist, but has a dense crumb which holds up well for carving.

DH mix (any flavor except butter-flavor yellow)
4 large eggs
1 C whole milk
1/2 C butter, melted
1 T vanilla

have your ingredients at room temp
mix on low speed until moistened, then on med/high speed for 3 1/2 minutes

HTH

Will this also work with chocolate ? Its funny it said except butter flavor lol! Thats the one I always grab ! Cant wait to try this Thank you !!!

This is the chocolate recipe I use for carved cakes. Its been pretty sturdy and everyone loves the taste. I'm looking for good pound cake recipes though for my carved cakes.

2 boxes Duncan Hines Dark Chocolate Fudge cake mix
2 2/3 c. strong cool coffee
1/2 c. vegetable oil
6 large or extra large eggs
16 oz. sour cream
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp salt
1 Tbsp vanilla extract

Thanks....I'm going to try 1 this week. every time I use the dh white mix with just egg whites...if never fails to fall apart when carving.Does anyone have a white cake recipe you can carve?

I use the regular rice crispy recipe minus a little of the shortening to make it more sticky and stable. I don't smash the cereal because I tried it once and was not a stable or easy to work with. I put a layer of butter cream over the sculpted piece before covering with fondant. I have a Thomas cake in my photos. The trains were made of RKT.

I always use DH. Devils food is best for carving. I always follow the recipe on the box and whip it for about 3 - 4 minutes on high in my kitchen aide, bake at 350. I freeze then pull out when I am ready to use it. Thaws quickly, but I carve while it is still a little frozen. Always moist and delicious and easy to use.

As far as RKT I use one large box, not the family size box. Sorry not sure of the ounces and one big bag of mini marshmallows, 1 tbs of melted butter. Melt mellows and butter and pour on RK. Easy peasy. I cover my RKT in melted white chocolate after it is sculpted. Makes it super sturdy. Buttercream and fondant come out smooth.

I use DH for all of my cakes. Of course, I had to tweek the recipe.

Chocolate
1 DH mix
4 eggs
1/2 cup oil
1 1/4 cup water
1/2 box pudding
1/3 cup all purpose flour

All other flavors
1 DH mix
4 eggs
1/3 cup oil
1 cup water
1/2 box pudding
1/3 cup all purpose flour