I'm finding that the best results are with pound cake - always holds it's shape and it stacks like a breeze. I was offering a dense chocolate cake but it's not working out with a few shapes I've tried recently.
So what flavors and textures of cake do you offer when I customer requests a sculpted cake? I'd love to be able to offer more than pound cake.
I use any of the flavors and add pudding to the mix with an extra egg. I know thats far more broad of an answer but it has worked well for anything I've done.
Mud only here in Australia:
Right now I only offer Vanilla Butter pound cake and the Durable chocolate cake for 3D cakes.They are the best for sculpting..Not crumby but dense and good.I too am looking for other variations as some don't always like chocolate or vanilla.
So If I add a box ofr pudding and one egg this makes a cake alittle more denser to cut and manuever cakes?
Would it change the flavor of the cake? and will it still be moist?
I match the pudding to the cake flavor- white-vanilla or white chocolate, strawberry-strawberry pudding etc. You may have to add a little bit more liquid too. You'll know to add more liquid if the batter is extremely thick when mixing. I want to try the mud cake I see everyone talking about !!