Tips For Carving Cakes, Please

Decorating By born2bake Updated 16 Jul 2008 , 1:24pm by SuHwa

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born2bake Posted 15 Jul 2008 , 11:33pm
post #1 of 4

I'll be carving a fish out of a flat 9x13 stacked cake. I plan on putting a cutout drawing on top of the cake and carve 'around' the drawing. I've never carved a cake before and what I'm planning to do I have to believe is probably on the easier side of cake carving, but would still like some tips. How should I prep the before I carve? Any other tricks of the trade that would help me?



3 replies
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Shola Posted 16 Jul 2008 , 12:59pm
post #2 of 4

I think the best thing to do is make sure you refridgerate the cake first, it will be firmer and less crumbly when you carve it.
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BlueRoseCakes Posted 16 Jul 2008 , 1:18pm
post #3 of 4

Definetally refridgerate.
When I did my bass cake I did a stencil too, just like that. It worked great. thumbs_up.gif
The most important thing (I think) when cake carving is to remember that the cake itself is only the basic shape, the frosting/decorating adds the details, so don't worry about all the little details when you're carving. The cake won't hold up to it, and you'll just end up frustrated.

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SuHwa Posted 16 Jul 2008 , 1:24pm
post #4 of 4

Like the others said, refrigeration is a must. Another thing I learned is that I like my knife to be finely serrated. Bigger serations tend to pull off pieces of cake while smaller ones tend to glide through the cake.

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