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Best cake recipe to carve with!

post #1 of 13
Thread Starter 
Just wanted to know if there is a specific recipe that is better to carve with. I'm going to be making a pickup truck cake and then covering it all with MMF. I want something that will hold up well.


Amy
post #2 of 13
Thread Starter 
Another question: To fill or not to fill?

Is it best to not fill a cake that is going to be carved? icon_confused.gif
post #3 of 13
i found this recipe. i haven't tried it yet but sounds like it will work very well.

http://www.cakecentral.com/cake_recipe-1972-27-Durable-Cake-for-3D-and-Wedding-Cakes.html
Cathy

Live,Love,Laugh
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Cathy

Live,Love,Laugh
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post #4 of 13
Thread Starter 
OOOOOH!!!! YUMMY!!!!! That sound delicious!!! What kind of filling would work with that? I have apricot, apple, raspberry, bavarian creme, or I can make a ganache!


Amy
post #5 of 13
Yes! That recipe is extremely durabe--hence the name-- and tastes excellent. Very moist.
post #6 of 13
That is the one that I use for carving. It is great for carving and tastes yummy too.
Joanie
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Joanie
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post #7 of 13
Thread Starter 
Perfect, gotta make it today!


It doesn't say what temp....325 or 350!!

Also, can I double this recipe because I have to bake it in a large sheet pan?


Thanks,


Amy
post #8 of 13
I have a question about this cake too. Can you use it for petite fours?

Sue
post #9 of 13
Hi,
Can you use chocolate cake mix with this recipe?

Thank you!
Leslie
post #10 of 13
Yes, you can. you can also use chocolate pudding if you do use a chocolate cake mix. You can substitute an equal amout of melted butter for the oil too.
post #11 of 13
Just wanted to throw in I wouldn't fill it. Otherwise you could have the top of whatever you are carving slide off, LOL. Or if you fill it you could put a straw down the middle to hold it all together.

I am making a small car cake this weekend and have been trying to decide if I should risk filling and using a straw to try to keep it together. Mine won't be very tall so I might risk it.
Amy in Alaska
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Amy in Alaska
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post #12 of 13
Well, I use buttercream to fill cakes that I carve, especially topsy turvy type cakes and such. I would avoid some of the other fillings like pudding and such because they are not as stable. But I find the buttercream acts more like a glue and since I always use a stiff buttercream dam before filling even with a more thinned down buttercream, I haven't had a problem.
Hugs Squirrely
post #13 of 13
I use pound or madeira cake; bake, freeze it before carving. Yes, I fill it and freeze it again. If it becomes soft while carving I put it back into the freezer to get stable again. These cakes hold well for 3D cakes and fondant use. If you do not want to use a "from scratch recipe" then try pound cake mix and follow instructions in the box. Do not try to alter the formula because it could affect the consistency of your cake. Let us know how did it come out.
Thank you LORD for your daily blessings.....
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Thank you LORD for your daily blessings.....
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