Carving Cake, Certain Recipes?

Decorating By badcheesemom Updated 23 Aug 2011 , 12:19pm by theCword

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badcheesemom Posted 22 Aug 2011 , 11:04pm
post #1 of 3

Hi all, i'm still quite new to all of this. I am wondering if you are supposed to use a certain "stiff cake" when you have to carve it, or if almost any certain recipe would work? What would be considered a stiff cake? Is it still moist? I can see it fallling apart as soon as i take the first slice into it icon_cry.gif Thanks!!!!!!!!

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chocolatefudgecakefan Posted 23 Aug 2011 , 9:04am
post #2 of 3

You need a dense cake such as a madeira. Freezing it and then carving will also make it easier.

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theCword Posted 23 Aug 2011 , 12:19pm
post #3 of 3

I used this recipe for a carved cake I made this past weekend. It was delicious!!!!

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