I have this recipe for a delicious black russian cake (and sometimes i make it as a pina colada cake) but I don't think its going to hole up well for carving. I am planning a 3d thomas cake for my son's 3rd birthday (second carved cake I have ever done, the first one was a penis for a bachelorette party so that was easy to carve) and I would love to make one of these cakes because everyone loves them (including kids but I am also making cakepops just in case). So my question is, how can you make a cake more dense without making it too dry? is that even possible?
you can always add sour cream to the mix, that makes it moist but dense.
That's what I do, too.
you can always add sour cream to the mix, that makes it moist but dense.
That's what I do, too.
Duplicate post:
http://cakecentral.com/cake-decorating-ftopict-721700.html
Do you smash down your cakes when they come out of the oven? The reason I ask is because someone shared that technique on this site for getting the dome off the cake if its there after being baked. You just take it straight from the oven and take a clean towel, lay it on the cake and press down. What I've found is that it compresses the cake so the crumb is more dense. Not only is the cake flat, but it should be good for carving as well.
Duplicate post, please also see:
http://cakecentral.com/cake-decorating-ftopict-721700.html
HTH
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