Has anyone used Ann Byrne's "The Best Red Velvet Cake" recipe in a carved cake? I'm wondering if it is dense enough to be carved. Thanks!
Here's the recipe, just in case:
1 (18.5-ounce) package plain butter recipe golden cake mix
2 ½ tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1-ounce) bottle red food coloring
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar
I have made that recipe before and, though it tastes out of this world, it is incredibly delicate and won't hold up to carving. It hardly held up to icing! I didn't try any of the tricks like adding an extra egg or pudding mix. As is, it's very fragile.
Thanks for the heads up! I used a different recipe