Help For A Carved Cake!!

Decorating By karijo Updated 7 Oct 2010 , 1:38am by tastyart

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karijo Posted 6 Oct 2010 , 4:45pm
post #1 of 5

I am making a carved cake for the first time, two hockey sticks across each other. What cake should I use? Box? Pound? I have seen that it should be frozen to carve? Any advice would be great!!

4 replies
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dmo4ab Posted 6 Oct 2010 , 7:14pm
post #2 of 5

For what little carving I have done, I use pound cake or boxed mixed. You just dont' want it too crumbly.

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melissad Posted 6 Oct 2010 , 11:43pm
post #3 of 5

I've done a little carving; I use a scratch made recipe that is not real crumbly, and a little dense. I've personally found that frozen cake seems easier to work with; it's firmer and less likely to crumble.

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sweetnessx3 Posted 7 Oct 2010 , 12:42am
post #4 of 5

I use dh yellow or vanilla to carve my cakes and I dont freeze but I have heard thats easier but my is always fine , I wrap them after they cool from the over and let the rest at least over night before carving : keep in mind Im NOT a pro baker lol icon_smile.gif

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tastyart Posted 7 Oct 2010 , 1:38am
post #5 of 5

I like to use wasc. I don't freeze before carving. I never have the freezer room. Just make sure it is completely cooled before carving. Take your time. It's easier to take more off than put it back on. HTH

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