Carving Cake? What Cake?

Decorating By sheilaattaway Updated 6 Apr 2007 , 4:43am by sheilaattaway

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sheilaattaway Posted 5 Apr 2007 , 4:47am
post #1 of 18

I have carved cakes to get the desired shape I want, but I always use cake mixes from the box. Sometimes the cake does not cut very well. WHat is the best cake recipie for cakes that are going to be carved? Should it be a lighter cake or a heavier cake?

17 replies
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keonicakes Posted 5 Apr 2007 , 4:56am
post #2 of 18

pound cake

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LisasCakesNM Posted 5 Apr 2007 , 4:59am
post #3 of 18

I don't have an offical answer for you, but I always make my carved cakes out of a box! I add an extra egg, box of pudding and 1/2 cup of sour cream. I think the denser the cake the easier it is to carve. I just picked up a Debbie Brown book that has her recipe for carved cakes, but I have not tried it yet! I think the key to carving is to freeze the cake first! Hope this kinda of helped you... icon_redface.gif Lisa

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Daniellemhv Posted 5 Apr 2007 , 5:05am
post #4 of 18

LisasCakesNM thanks. Very informative. extra egg, pudding and sourcream..... add that to one cake mix? I'll try that.

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Shamitha Posted 5 Apr 2007 , 5:28am
post #5 of 18

I prefer using a pound cake

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Eme Posted 5 Apr 2007 , 6:22am
post #6 of 18

I use the WASC cake to carve with.....works great! Just put in the freezer prior to carving for at least an hour, longer if possible. thumbs_up.gif

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rlsaxe Posted 5 Apr 2007 , 1:05pm
post #7 of 18

I'm curious, how does the sour cream effect the taste of the cake?

And what is a WASC cake?

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jen1977 Posted 5 Apr 2007 , 1:26pm
post #8 of 18

If I'm carving, I always use box mix, and I combine a regular box with a box of pound cake mix. I add the ingredients that both say to add, and just mix them all together at once.

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JILBRY Posted 5 Apr 2007 , 2:02pm
post #9 of 18
Quote:
Originally Posted by rlsaxe

I'm curious, how does the sour cream effect the taste of the cake?

And what is a WASC cake?





White Almond Sour Cream-the recipe is here on CC.

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lpino Posted 5 Apr 2007 , 2:25pm
post #10 of 18

I have never carved a cake, ok, maybe a little carving in the Ariel one I made but really, that was just to simulate rocks, how hard can that be???

I'm dying to try it but I'm a bit intimidated! I need to ask you a question...

You freeze the cake and work on it while is frozen (I assume). How about icing? what if the cake has icing in the middle? can you freeze it with the icing? icon_confused.gif

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karensue Posted 5 Apr 2007 , 2:37pm
post #11 of 18

rlsaxe .. you can't taste the sour cream just the wonderful texture it brings to the cake. I won't make a cake without it.

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jescapades Posted 5 Apr 2007 , 2:48pm
post #12 of 18

i don't mean to hijack, but does the wasc cake taste a lot like almonds?

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Wiltonlady Posted 5 Apr 2007 , 2:55pm
post #13 of 18
Quote:
Originally Posted by lpino

I have never carved a cake, ok, maybe a little carving in the Ariel one I made but really, that was just to simulate rocks, how hard can that be???

I'm dying to try it but I'm a bit intimidated! I need to ask you a question...

You freeze the cake and work on it while is frozen (I assume). How about icing? what if the cake has icing in the middle? can you freeze it with the icing? icon_confused.gif




Yes, you can freeze the icing. Have fun!

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rjtaconner Posted 5 Apr 2007 , 2:58pm
post #14 of 18

I use a pound cake as well.

I don't freeze mine, but I do use an electric knife to carve it.

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lpino Posted 5 Apr 2007 , 3:33pm
post #15 of 18

Thanks Wiltonlady!!! I will for sure try this!!!!!! I can't wait!

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Eme Posted 5 Apr 2007 , 8:01pm
post #16 of 18
Quote:
Originally Posted by jescapades

i don't mean to hijack, but does the wasc cake taste a lot like almonds?




If you make the recipe exactly as written, then it has a slight almond/cherry taste, but who says you have to follow the recipe exactly?? icon_biggrin.gif You can add whatever flavorings you want, in whatever combinations you want to achieve whatever taste you want!!! This cake does not have a box taste, has a wonderful texture, very moist (from the sour cream - with no taste of sour cream), very forgiving on account of the base being "premeasured commercial ingredients", and can be adapted to make ANY recipe/flavor of cake you want! thumbs_up.gifthumbs_up.gif

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rlsaxe Posted 5 Apr 2007 , 9:37pm
post #17 of 18

thanks Jilbry and Karensue!

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sheilaattaway Posted 6 Apr 2007 , 4:43am
post #18 of 18

Thanks for all the great advise! You guys are so quick.

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