I have a request for a rum cake in the shape of a Chanel purse. The typical rum cake is of course completely drenched in rum and butter. I obviously can't drench the outside of the cake. Do you think it would work if I drenched each layer?? Would it hold up to a stand up purse? What should I use as a filling?? Icing flavor?
Thanks in advance everyone!!!
Valerie
3
replies
paolacaracas
Posted 4 Jul 2007 , 4:16am
post #3 of 4
I think you should explain your clients that sculpted cakes can't be made with just any cake, it needs a firm one, that wont fall apart or drip. play it safe with sculpted cakes so the reach their destiny intact
blessBeckysbaking
Posted 4 Jul 2007 , 11:12am
post #4 of 4
can you sub rum extract for part of your water to the cake mix? still have the rum flavor and the strength you need to carve it.
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