Any Such Thing As A Good Tasting, Moist, Sculpted Cake?
Decorating By rabiah Updated 25 Nov 2005 , 2:34am by traci
Hi everyone. This is my first post and although I have been reading everyone's post daily, my problem is this? I make both sculpted cakes and regular cakes. My regular cakes are fine, moist and delicious (so I've been told). my sculpted cakes are whimsical and cute but when you cut into them, they are like a cookie and less desireble and usually are a waste of ingredients. 
Does anyone have a recipe that can combine the good taste and the look that I am going for? I welcome any and all recipes and suggestions. BTW, you all are awesome!!!!!
From scratch or doctored cake mix?
Hugs Squirrelly Cakes
There is a chocolate cake recipe by Lindy Smith that she uses for making a barrel cake in her "Storybook Cakes" book. It carves very well, HOWEVER most of her cake projects say to place the cake in the freezer overnight, because it allows you to carve more intricate shapes without the cake crumbling.
Have you tried the freezer trick?
You may want to give this recipe a try:
http://www.cakecentral.com/cake_recipe-1972-34-Durable-Cake-for-3D-and-Wedding-Cakes.html
Also, welcome to Cakecentral.com!!
I agree with beany. I have also heard that to carve cakes you need to freeze them or chill them well until firm to make it easier to carve and not fall apart on you.
Try it with your usual recipe, freeze or chill well, and then carve it and see how it goes... 
I have doctored the Betty Crocker pound cake mix and it came out very tasty and was easy to sculpt. I have used it along with a regular cake mix or by itself. I like to add mexican vanilla, butter and almond flavoring. It really does give it a better flavor.
If you do not like mixes...the freezer method would be a good thing to try. I have heard a lot of people like it. Good luck.
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