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Urgent question- Can i use a moist cake when stacking cakes and carving?

post #1 of 3
Thread Starter 

Hi,

I am making a wine barrel cake, its going to be several small round cakes stacked, and slightly carved to get that barrel shape.
I was going to use a banana or chocolate etc cake mix, but have been asked if I can do a moist cake.

The cake in question is a lemon drizzle cake-where the basic cake mixture has lemon rind in the cake, then after baking, holes poked into the cake and lemon juice and sugar drizzled into it.

 

I am wondering-will this end up being a disaster-as the cake does tend to be quite moist.
Can I put butter cream between the layers of this moist cake, and will it be okay?
Will it be okay to slightly carve?
Am I best to freeze the cakes first-after baking and adding the juice to them-to make easier to carve?
Will it thaw out in a worse state?
Should I just stick with a basic cake mixture?

 

Anyone? Any ideas?
I am to make this cake this week...

 

Cheers

 

 

 

Funnelgirl

 

post #2 of 3
Thread Starter 

Also, apart from buttercream, I am going to be using marshmallow fondant to cover-brown with wooden imprints on it and all the other bits... to look like a barrel...

 

any advice greatly appreciated!

post #3 of 3
I doubt that it work work but I could be wrong.

If you are able to carve it, it'll probably be a pita.
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