Making My Cake More Dense

Baking By wpmontgomery Updated 14 Apr 2010 , 8:30pm by Loucinda

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wpmontgomery Posted 14 Apr 2010 , 8:13pm
post #1 of 2

I recently did my 'trial run' for my son's R2D2 cake that I will be making for his 4th Birthday. Thanks to all of the wonderful advise I've received thru cakecentral I think I have a solid plan. For the real cake, I do want to make the cakes more dense. I read on another tutorial that I could add 1 box of pudding, 4 eggs, 1c water and 1/3 cup oil to the boxed mix to make it more dense. Is this true if the boxed mix already has pudding in the mix? And can someone tell me what the difference is between a kitchen cake and a sheet cake. Sorry, I'm pretty new to this.

Thanks again!!!

1 reply
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Loucinda Posted 14 Apr 2010 , 8:30pm
post #2 of 2

I use the WASC cake for about any cake that needs to be carved. It is also my biggest seller.

The difference between a sheet cake and a kitchen cake is that a sheet cake is typically just one layer of cake with icing. A kitchen cake is a doubled sheet cake (or square cake) filled and iced to match the wedding cake....when the cake is plated, it looks exactly like a piece of the wedding cake.

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