Cakes For Carving?? - Had A Disaster :'(
Decorating By imartsy Updated 25 Jul 2006 , 9:15pm by Terrisa
Well okay. I have a Debbie Brown book and was trying to make a chocolate cake following the Madeira cake recipe. It was an 8 in & a 9 in pan. I don't understand why, but the 8 in. didn't cook in the middle. The rest of both cakes was really "crispy" on the outside sides and top, and the cake was okay - but it definitely didn't turn out chocolatey or moist......... it was very dry.
Are the types of cakes you need for carving kinda dry? Are they supposed to be something like this?
Can I use a pound cake for carving, or do what kind of cake do I need?????
My other problem is the buttercream - can I use IMBC under fondant? It's my first time making it and I guess it's turned out okay but I don't know if I can use it for this cake - ( I must be nuts b/c I think I prefer the half butter half crisco recipe! )
If anyone has any tips for carving or any recipes.... I would really really really appreciate it!!!!!!! 
I haven't tried it yet, but this is the recipe they rccomend for carving.
http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html
HTH
I do a lot of carved cakes for competition. I have used box because i throw them away and they work fine. You can use a pound cake also. As for IMBC it will work better than crusting because it will get solid in the fridge after chilling. It is great becasue nothing will slide around underneath.
Sorry if this sounds dumb, but what is IMBC? I get the Butter Cream part....
Italian Meringue Buttercream See this post for more CC acronyms:
http://www.cakecentral.com/cake-decorating-ftopict-2926.html
For flavor I always put a lot of extra vanilla in my IMBC. I put in 2 TBSP for a recipe with 1 1/2 lb butter. I like it either way, though.
[quote="imartsy"] My other problem is the buttercream - can I use IMBC under fondant? It's my first time making it and I guess it's turned out okay but I don't know if I can use it for this cake - ( I must be nuts b/c I think I prefer the half butter half crisco recipe! )
I tried IMBC once and don't know if I did it wrong because I didn't really like it, either. It's possible I got it wrong but it took so much more effort that regular BC that I haven't wanted to try again and waste all of the ingredients if it still doesn't taste that great.
Can you use any pound cake recipe for carving, or does it have to be special? I made a choc. cake from a box mix & the recipe here for "3D & Wedding cakes". I've frozen it (ran out of time that day) and will try to carve another day....
Should I let it completely thaw before I carve, or should it stay somewhat frozen? What do you suggest carving w/? A large serrated knife? A smaller one? The cake I'm doing doesn't even need that much carving, but I want to know for the future too........
Anyone know of any good way to learn carving techniques either? I was thinking of taking a wood carving class.... didn't know if that would help at all!!! I'm also looking into the Winbeckler's books......
Any cake will work as long as it's dense. In my experience slightly frozen is easier to carve, plus there are fewer crumbs. Carve with whatever you feel most comfortable with. I definitely recommend a serrated edge, but as far as size goes I guess it depends on how detailed the carving that you're doing is.
Learning good carving techniques.. Well, I just wing it 
so if you find a good way please share! I do have one of Roland Winbeckler's books (RBC figure modeling) which I love. So I may have to get one on cake sculpting, because he has done some amazing sculpted cakes.
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