what type of cake mix do you use when making a whimsical cake? i saw the article on how to build it. The cake looks like it's firm. I'm used to my spongey moist cakes, but the box. Is there a recipe out there better for this type of cake? is pound cake good? would pound cake be too dry for a big cake? any other suggestions? tips? help?!
thanks,
Kat
I have only made one whimsical cake, so I may not be the best expert on this subject but....
I used two regular DH cake mixes with the extender recipe on this site, but I doctored them up a bit to make them a little heavier. I added a tub of DH frosting into the batter. It kept them moist, but they were heavy enough that I could carve them. Also, make sure you carve your cakes when they are frozen. It works SO much better!
I've only made one whimsical cake, too ... but I used Pillsbury white (I think I'm in the vast minority here, using the Doughboy's mixes, but they have always worked for me), and doctored it with the cake extender (sour cream, flour, sugar, egg, vanilla).
Definitely carve when frozen, as Misdawn said. Works MUCH better.
Also -- as soon as each layer comes out of the oven, dump it out onto plastic wrap, wrap tightly, and stick it into the freezer to freeze. Then thaw it for 8-12 hours before starting to assemble/crumb coat. The freezing/thawing helps "settle" the cake so it's not so fluffy and fall-apart-y.
I've done a few topsy turvy/whimsical cakes and usually use the Super Enhanced Cake mix for them...(same as ksue...sour cream, flower,sugar, flavoring....and whipping cream).
I've done this with chocolate, french vanilla, carrott cake, bannana cake, strawberry chip cake and white cake and then add a little something extra special/different to each cake for an added punch! That's funny...misdawn uses DH.....Ksue uses Pillsburry....and I use......Betty Crocker! So clearly we are all happy with what we use...so anything goes. The best tasting cake so far has been a tripple chocolate cake made with Kaulla and Bailies....it was sooooooo good. But, I digress.
The few topsy turvy cakes I have done - I did not freeze before I cut the cakes. I have never had much luck cutting a cake that is frozen...just doesn't work for me, but I've heard others say they do it all the time. I have frozen cakes that I have cut intricate designs out of (my toilet cake and thomas the train cake). With topsy turvy cakes, I either cut them after they have cooled for a few hours or I have refrigerated them before - then they hold together for me really well. For me, this works great when cutting angles and torting.
As for using pound cake - I'd say go for it....just try some tricks to make it really moist....maybe a symple syrup poured over it before decorating....or something like that.
Good luck making your first whimsical cake Kat...(btw, my daugher goes by Kat...short for Katrina)
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