Oh boy, I would LOVE to have a recipe for firm cake to use with my 3-D's too. I usually use a pound cake recipe, but folks don't really want a pound cake for a birthday cake, they want more of a traditional cake. I spoke to someone once who said she mixes a pound cake with a cake mix together and uses that. Hadn't tried that yet. Anyone else tried that? I look forward to see what ya'll suggest. Thanks in advance!
Ellie
On one of the instructions from Wilton's 3-D pans it says you can use a regular box of cake mix but only use 1 tablespoon of water. I guess this makes a firmer cake. Unfortunately if you want to make a scratch cake, I'm not sure how you'd do that.
Hum......I never seen that. Think I'll have to give that a try. Should work for cakes made from scratch too I'd say. Guess I'm gonna have to have a day of experimenting....LOL
Hi
I only bake from scratch with a buttermilk recipe and as I can't get buttermilk here in China, I use milk with a bit of vinegar. The cake is actually quite soft and moist, but for carving I just use less moisture and refrigerate the cake overnight. It firms it up quite a bit for carving, but quite honestly I haven't done so much carving yet. The dragoncake is more of a cut up and piece back together.
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