What is the best kind of cake to use when carving?
It depends on how much detail you need the cake to hold. If you're mostly just rounding corners or something like that, you should be okay with your regular cake recipe, but if you're doing something elaborate or something with a lot of height, you're best off with a pound cake. The texture needs to be tight and dense for best results.
typically any type of a dense cake is what you would carve. Most white cakes will hold up. The recipe I use all the time and carves nicely is the WASC recipe. You want to stay away from a chocolate, depending on the density. Red velvet is one that doesn't always hold up very well as well as strawberry. These are just my experiences... .=
WASC is the best I just made a 3DTow Mater Cake from this recipe I haven't posted pics yet but will soon also WASC is a recipe you can change it to a chocolate cake I haven't tried it yet but will soon and I'm told by all that its really good for a carved cake also
I'm amazed to hear that the WASC is good for carving. Mine always comes out too fluffy and falls apart when I go to carve it. What am I doing wrong? It tastes great but I don't think it carves well at all.
forgive me for being stupid. I always see these abreviations on the site and sometimes for the life of me cannot figure out what they are.
What is WASC???
I can tell you what kind not to use! Darn Good Chocolate cake (in recipes section). It's my favorite chocolate cake, but I used it to carve this weekend and the chocolate chips get in the way. If you left out the chocolate chips, it would be good. It's pretty dense.
WASC is White Almond Sour Cream Cake
this is the recipe I use http://www.recipezaar.com/69630 and what I did different is I used Duncan Hines and added a small box of instand vanilla pudding I am getting ready to make the Chocolate Recipe and their are a few ajustments that have to be made I just found out about so will see how that comes out when I did the White Almond it was perfect I didn't even have to trim it, it was level and tasted great my only concern is if it would dry out fast because it was so dens but I'm told it doesn't and hubby took this one to work and he said everyone gave it a thumbs up
thanks so much. i would have never figured that one out.
I always use Duncan Hines with pudding added to it. i think it just makes a more stable cake.
Thanks for asking Malishka... I was wondering and hated to ask. Up until recently I always used basic box cakes. I have used a few of the recipes on CC site and I am really happy with how the cakes have turned out.