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making a deep turtle cake

post #1 of 4
Thread Starter 
i would like to do a small but high round turtle cake in my 6in high pan. The rec calls for cooking 1/2 the batter for 20 min spooning in caramel and covering with rest of batter, then finish cooking. Do you think this would be to deep a cake to cook in the center.... would I be better of with a carmel filling and some 2inch cakes stacked.
thanks in advance

Ps I think I will try the ganache suggestion thanks for that.... sounds like a messy kitchen day icon_wink.gif
post #2 of 4
I did a turtle for easter (don't ask) last year and used the 3-D egg pan I'll post a pic of it. I then carved out little holes in the sides for legs and a hole in front and back for the head and tail. I used MMF for all the limbs. it turned out kinda cute icon_lol.gif
LL
post #3 of 4
katiecake,
you making a turtle cake as in caramel and chocolate right?

What size is your cake pan? You said it was 6" high, but not the diameter. Depending on the diameter you may need a core, but it would probably just be better to do 2 3" tall pans. I would think baking it for 20min and then spooning in the top half you are going to end up with either a cake undercooked on top or overcooked on the bottom.

Does the recipe you have specify cake pan size?
post #4 of 4
Thread Starter 
yes sorry turtle as in caramel..
my pan is only about 6inch around also , i am worried about it not cooking in the middle?
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