This will be another first for me! It must be a scratch cake. I am thinking about doing a sculpted cake, and I will accent it with modeled fondant figures. I'm hoping you all can help me out. I've never done a sculpted cake, but I know for sculpting I need a nice dense sturdy cake. It must also taste great, because at the fair taste counts! Anyone have a good recipe they would like to share? The fair isn't until August, so I have plenty of time to practice. I thought if I could get a few recipes, I would try them and see which one works best for me. Thanks in advance.
i just made the "a better scratch white cake" from this site. i think it tastes great and i think it would hold up to sculpting. (although i haven't tried it) the butter cakes (yellow and white) from the cake bible would work too. i've sculpted the yellow butter cake and it held its shape nicely. let me know if you need those recipes.
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