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...