Carving Cakes

Decorating By eve81 Updated 9 Aug 2010 , 7:25am by eve81

eve81 Posted 7 Aug 2010 , 8:41am
post #1 of 7

Hey all . Can someone help me please?
I need a really great recipe for carving a 3D cake. I'm making a Hennessy bottle and brandy glass for my mums 50th Birthday.
I've been looking at the most saved recipes and the one you all rave about is from box mix. Where I live there's not a great selection of box mix and in fact the only one I could see is the betty crocker devils food cake, all the others are kids cupcake mixes and they only turnout 12 small cupcakes (dont taste too good either)

So should I use the DFC mix in the Durable 3d cake recipe, or does anyone have a good scratch recipe?
I seem to be asking a lot of questions recently (and have so more to come) so apologies if they've been answered a hundred times already. I've tried the search function first off, but there seems to be an error.

Would appreciate some guidance x

6 replies
Caths_Cakes Posted 7 Aug 2010 , 9:51am
post #2 of 7

I use the betty crocker devils food mix ALL the time for carving, But my advice is to freeze it first, its very moist! so its much firmer when frozen, but it holds its shape well, The car cake in my photos was carved from it icon_smile.gif

eve81 Posted 7 Aug 2010 , 11:15am
post #3 of 7

Thanks for that. icon_smile.gif
I'll do a test run this week as long as my sinking problems have been solved!
(not having much luck this past couple of days...)

thumbs Posted 7 Aug 2010 , 12:01pm
post #4 of 7

This is the one I use all the time. I actually use it for all my cakes now as everyone loves it.

I freeze it first and carve while still chilled (not frozen) if it starts to get to warm them and crumble a bit then I stick it back in the fridge.

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

kimbordeaux Posted 7 Aug 2010 , 12:21pm
post #5 of 7

Eve,
I have been using WASC recipes for my carved cakes. The WASC recipe works fine but I still want a more dense cake so I'm changing to pound cake for the carved sections of my cakes.

This is the WASC recipe I use.
2 box cake mix
2 cup flour
2 cup granulated sugar
generous dash of salt

16oz cup sour cream
2 cup water
6 whole eggs
1/2 tbsp Almond extract and 1/2 tbsp Vanilla extract

I first mix and sift all dry ingredients. Then add all wet ingredients into stand mixer and mix. Then I add dry mix one cup at a time.

This is the pound cake recipe I use.
*Cream (blend) all together until fluffy:
1 Stick Butter
1/2 cup Crisco (Butter Crisco)
8 oz Sour Cream
4 oz Cream Cheese
3 cups Sugar
6 Eggs -Add one at a time
1 teasp Vanilla flavoring

* Sift together and add to creamed mixture:
2 cups Plain Flour
1 cup Self-rising Flour

~Kim

eve81 Posted 9 Aug 2010 , 7:24am
post #6 of 7
Quote:
Originally Posted by thumbs

This is the one I use all the time. I actually use it for all my cakes now as everyone loves it.

I freeze it first and carve while still chilled (not frozen) if it starts to get to warm them and crumble a bit then I stick it back in the fridge.

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes




That link isnt working for me is that the main one on the most saved list?

eve81 Posted 9 Aug 2010 , 7:25am
post #7 of 7
Quote:
Originally Posted by kimbordeaux

Eve,
I have been using WASC recipes for my carved cakes. The WASC recipe works fine but I still want a more dense cake so I'm changing to pound cake for the carved sections of my cakes.



This is the pound cake recipe I use.
*Cream (blend) all together until fluffy:
1 Stick Butter
1/2 cup Crisco (Butter Crisco)
8 oz Sour Cream
4 oz Cream Cheese
3 cups Sugar
6 Eggs -Add one at a time
1 teasp Vanilla flavoring

* Sift together and add to creamed mixture:
2 cups Plain Flour
1 cup Self-rising Flour

~Kim



Thanks for that Kim! really appreciate it.

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