I am looking for a recipe for cakes that would be good for carving/stacking. For example I want to try a purse cake and would need to stand 2 rounds up on edge (half moonesque) andmy cake mix cakes wouldnt even PRETEND to do that.
Cake Boss always refers to his cakes as "sponge". Is this a dense stackable/carvable cake? If not can you recommend.
i need to know the answer to kdripley's question. i see cake boss flipping the cakes over snd they remain firm and in tack. if i did this with my cakes, i'd have cake everywhere. i'm just looking for a firm cake for torting, carving and not fall apart. THANXXXXXX
Yes, cake boss is rough with his cakes and I'm always amazed! I need a cake like that too...for stacking and for a large half sheet cake. Would this work and how much or many batches would I need for a half sheet cake to torte? Thanks, Donna
i would also like the answer to the above posts. Buddy is always talking about sponge cake and i am looking for a great recipie that i will be able carve and or stack. also what is the difference betweeen a sponge cake and a pound cake? just curious.
Please someone answer the above questions!! LOVE cake boss :)
Guess this person doesn't realize they have comments. I too, am very interested in the same answer.. lol
Sponge cake and pound cake are very different. Sponge cakes are very light and delicate not as sweet as American cake. . They are good for rolls, fruit & cream cakes. In Europe they are the most common form of cake used for desserts. The only way you can handle them ruff is if they were frozen. I've seen cake boss and either those cakes are frozen or they are not sponge cakes. Pound cake is dense, moist and firm
I ment to add, Buddy might be using a Medeira cake. It is in the sponge family, but it is much firmer, still very moist. This cake is excellent for stacking and carving.
I laughed out loud when I read "drop them on the floor twice when taking out of the oven"...
Does anyone know how much this will make and what size pans to use? What is caster sugar and bicarb soda? And what's 190 C converted to degrees? Thanks!
Just read all your posts and I also love Cake Boss, I've got the book and he suggest to freeze freshly baked and cooled cake as it is easier to trim, cut and ice. I do struggle with converting cups over to British Uk grams though ! Just wish we all had a universal weighing process. Tried making a red velvet cake but it tasted awful so threw it in the bin. @areinsbach caster sugar is granulated sugar grounded down to a fine sugar but not as fine as powdered, Bicarb soda is what I think is called baking soda in Us. Hope that helps.
I too think that freezing and cutting them is easier. Another good cake to use for stacking is genoise. To make it softer use a pastry brush and brush simple syrup over the top of each layer and refrigerate over night if you don't have the time brush on enough to make moist leave in the fridge a couple of hours then brush on some more. Be careful not to over soak otherwise it will fall apart while filling and icing. Also too much moisture will cause the cake to mildew faster. Hope this helps.
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