Type Of Cake Question

Decorating By Miraklekid Updated 23 Jan 2012 , 7:06pm by cupadeecakes

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Miraklekid Posted 23 Jan 2012 , 2:37am
post #1 of 5

ok, so i am pretty new to baking and decorating cake. I have decided to make a gum ball machine cake for my daughters birthday and gave it a trial run, I used pound cake, but I wasn't real pleased with the way it tasted. The cake turned out pretty good as far a decor goes. So my question is, what are some really good cakes that I could use for this particular cake? Would it need to be such a dense cake since I will have rowels in to support the globe and gum balls? You help is greatly appreciated, I really want to serve something that looks great but is also satisfying in flavor as well! Thanks in Advance!
Holly

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cupadeecakes Posted 23 Jan 2012 , 5:30pm
post #2 of 5

Really, all the weight of your gumball bowl (I am assuming this would be glass or acrylic and NOT cake) would rest on the supports on the cake layer below and not on the cake itself.

For carving sculpted cakes, I like using a denser cake like a pound cake, but for just stacking you should be able to use any cake you want.

Best of luck, and please make sure to post pics when you're finished!

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Miraklekid Posted 23 Jan 2012 , 5:58pm
post #3 of 5

Yes, all the weight is going to be on the dowels, I will need to do some minor trimming of the cake to make it have a slant to it, do you think I could do this with a moister cake, maybe refrigerated first, or do you think it would be a no go? Thanks so much for your help.

Holly

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Vista Posted 23 Jan 2012 , 6:06pm
post #4 of 5

I use a WASC cake for carving. It is very moist and and dense, everyone loves it.

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cupadeecakes Posted 23 Jan 2012 , 7:06pm
post #5 of 5
Quote:
Originally Posted by Miraklekid

Yes, all the weight is going to be on the dowels, I will need to do some minor trimming of the cake to make it have a slant to it, do you think I could do this with a moister cake, maybe refrigerated first, or do you think it would be a no go? Thanks so much for your help.

Holly




For just a slant you should be fine with the moister cake, and I always do any carving with the cake cold. Carve your slant while it's still cold, crumb coat it, and then pop it back in the fridge.

Good Luck!

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