Size To Start With For Carved Cake?
Decorating By genevieveyum Updated 20 Apr 2011 , 12:48pm by genevieveyum
I'm making a seated/lying down schnauzer cake for 75 people (rkt head). I'm having a hard time deciding what to start with: do I make 4 10" layers and cut them in half and set them on their sides so that I have 8 half-circles standing on edge? Or, should I do 4 9x13 rectangles and then carve away the excess? I don't want to end up with too little cake. and I don't want to make it too difficult for them to serve.
Any suggestions?
I would suggest using either the oval cakes or sheet cakes.
I know determining serving sizes from a carved cake was always an issue with me, but if you make yourself a pattern it will help you realize the finished cake size....which will then determine the size sheet cakes you need to bake.
I'm trying to avoid having to carve too much. I know that I can make cake balls, but I think that they're a pita to make and I'm more likely to just eat the scraps!
If I do the oval/sheet route, should I have a supported board half-way through? I'm thinking that it may be 8-10 inches high.
I recently made a sort of Boxer-ish cake....I started with two 11x15 sheet cakes stacked...and carved it down to maybe 30-40 servings, and just froze the scraps for a trifle or something later. For a large 70 serving dog cake I imagine you'd need around 4 of that size sheet cakes. You can always piece stuff back together...I had to take some scraps and layer it around the dog's neck and head to get the right proportions.
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