Yesterday I finished my first sculpted cake and have a new respect for all of you who do this on a regular basis! It was a bowling pin and I do not have a Wilton pan, nor did I want to buy one for what might be a one time use. (Also, niether Michael's or Hobby Lobby had one..)
So, I stacked 2 11 x 15 sheet cakes and began 'whittling"! It was 'semi' frozen which helped but still--ALL THOSE CRUMBS ! I didn't get the BC as smooth as I wanted but I was pretty pleased with the finished product. My niece and her son love it--so that's all that really mattered.
Again--my hat is off to all you bakers who do this often. Any tricks you might share for next time?
TIA
(P.S. what would you have charged for the cake plus the dozen cupcakes that went with it iced to look like bowling balls?)
I used DH cake mix as I always have. Maybe the amount of crumbs is normal for a sculpted cake. After the initial cutting of the large pieces, I trimmed a little at a time to get a smooth shape. That itself coused alot of the crumbs I think.
Maybe I should have iced and stacked it, crumbcoated, froze and THEN carved it?? I froze each layer separate, then took them out, iced and stacked them. Then carved it while it was still somewhat frozen.....?
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