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Cutting a moist cake

post #1 of 2
Thread Starter 
I'm making a walking dead cake and it's going to be a chocolate and vanilla cake. My chocolate cake is super delicious but also incredibly moist. I need to make them both into two layers but my chocolate is so moist that if I try to move it, it cracks. How do I get it to be easier to cut? I'm a cupcake girl and I barely do cakes so this is really stressing me out. Help please!
post #2 of 2
Stick it in the fridge/freezer (wrap first), it's much easier to cut a cake that is partially frozen. If you are covering in fondant you should do a trial to make sure the cake can support the weight.

If you are sculpting this cake you'll probably need to use a dense recipe.
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