Help For A Carved Cake!!

Decorating By karijo Updated 7 Oct 2010 , 1:38am by tastyart

karijo Posted 6 Oct 2010 , 4:45pm
post #1 of 5

I am making a carved cake for the first time, two hockey sticks across each other. What cake should I use? Box? Pound? I have seen that it should be frozen to carve? Any advice would be great!!

4 replies
dmo4ab Posted 6 Oct 2010 , 7:14pm
post #2 of 5

For what little carving I have done, I use pound cake or boxed mixed. You just dont' want it too crumbly.

melissad Posted 6 Oct 2010 , 11:43pm
post #3 of 5

I've done a little carving; I use a scratch made recipe that is not real crumbly, and a little dense. I've personally found that frozen cake seems easier to work with; it's firmer and less likely to crumble.

sweetnessx3 Posted 7 Oct 2010 , 12:42am
post #4 of 5

I use dh yellow or vanilla to carve my cakes and I dont freeze but I have heard thats easier but my is always fine , I wrap them after they cool from the over and let the rest at least over night before carving : keep in mind Im NOT a pro baker lol icon_smile.gif

tastyart Posted 7 Oct 2010 , 1:38am
post #5 of 5

I like to use wasc. I don't freeze before carving. I never have the freezer room. Just make sure it is completely cooled before carving. Take your time. It's easier to take more off than put it back on. HTH

Quote by @%username% on %date%

%body%