since pound cake is dense?
I respectfully disagree that pound cake is needed. When I took a sculptured cake class with Bronwen Weber, she provided the cakes, Pillsbury baked straight from the box. I have carved WASC, chocolate, even strawberry. You don't have to have a dense cake, you can carve almost anything. It helps to freeze it first then let it thaw just a little so it's firm.
I have also used yellow cake and chocolate cake to carve. Freezing does help to make it a bit more sturdy but make sure you thaw it some before you plan on carving or else it will be too solid.
My bad . I was assuming that she was going to use a bear pan or something like that. I know with those pans they recommend a dense cake.
I answered too quickly in that I only have limited experience in cake carving. Sorry about that.
Actually, a lot of people DO say to use pound cake. I think on some levels it's a matter of comfort and skill. A dense cake is much easier to carve, IMO than a soft one.
I always thought that pound would be better too, BUT what does pound cake taste like with buttercream icing?? Anyone tried it?
I've tried it. It can be a little dry, but not bad. I carve wasc most of the time. All of the 3D cakes in my photos are wasc. It really is a personal preference thing.
I just use a box mix for my carved cakes. Its really a matter of preference.
Something with a lot of detail might be better done with something like a pound cake, but if its a simple shape a box mix will work just fine
What do you ladies normally fill your cake with when you carve the cake? Do you carve first then fill? Or Filled first, chilled then carve?
I usually just put BC between the layers on a carved cake. Filling can be done but it certainly makes it more complicated.
Thank you, Tastyart. That make sense, I could see the filling make it too soft and the layer to move when carving.