Do I Need To Modify A Carrot Cake Recipe For A 1/2 Sheet Cake? Would Love A Firmer Cake

Baking By pamalbake Updated 2 Jun 2013 , 3:28am by pamalbake

pamalbake Posted 31 May 2013 , 2:13pm
post #1 of 4

I am making a graduation cake - 1/2 sheet with white chocolate cream cheese frosting and would love it to be a bit more firm, like many sheet cakes are.  Does anyone have any suggestions or recipes for this? At this point, I'm thinking of spackling it, but would prefer a less crumbly, moist  recipe. Thank you.

3 replies
kakeladi Posted 31 May 2013 , 10:09pm
post #2 of 4

If you use my *original* WASC recipe it will be firmer and very, very good :)

pamalbake Posted 2 Jun 2013 , 12:10am
post #3 of 4

AI love this recipe and use it all the time for a Kahlua cake, particularly good with mocha buttercream. Perfect texture. However, this client wants a carrot cake, with white chocolate cream cheese frosting. I was hoping someone had a carrot cake recipe in this type of texture. Thank you for your reply.

pamalbake Posted 2 Jun 2013 , 3:28am
post #4 of 4

I just noticed your post of how to adapt the WASC cake to a carrot cake.  The link before didn't take me there.  Thank you very much. I will try this.

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