Hi cake gurus,
In a couple of weeks I am making a 3D pirate ship cake for a little boy. I have never done it before, and he wants a strawberry cake. Do any of you have a recipe for a good strawberry cake that holds up well to stacking and carving? I would prefer a scratch recipe, but if that is not available I'll take some sort of doctored mix recipe.
Thank you so much!
I use this one for all my strawberry cake needs 
It's yummy and holds up well.
http://allrecipes.com/Recipe/Strawberry-Cake-from-Scratch/Detail.aspx
Thanks for that link! I tried it today and it was delicious, but I feel it was a bit too moist for making the pirate ship. It crumbled quite a bit, so I thin I would have a nightmare with icing it.
Is there no recipe out there that has a bit more the texture of a pound cake maybe? Dense and with easy carving. I realise that may mean it's not very strawberry, but that would be okay, I could make it taste of more with strawberry buttercream.
I normally use a doctored box mix with egg whites, sour cream and instant pudding. It is similar to the "Durable Wedding Cake" recipe. It is perfect for carving. It has that dense pound cake consistency and is super moist without being "sticky". HTH
Okay, that sounds pretty good. Would you mind sharing the recipe in more detail?
Thanks!
I use a (sifted) box cake mix...in your case, Strawberry. Then add the following...
4 egg whites
1 1/4 cup sour cream
1/2 cup oil
1/4 cup warm water
1 small package of instant pudding (sift before adding!)
Add ingredients one at a time incorporating thoroughly between each.
I normally bake at a lower temp 325.
Anyone use the standard (or above variation) durable cake with a white cake mix but turn it into strawberry? I can't get strawberry cake mix locally. 
Anyone use the standard (or above variation) durable cake with a white cake mix but turn it into strawberry? I can't get strawberry cake mix locally.
Actually, I would like to know that too, as I went looking today and can't find it either.
AOkay, I tried making the cake and it turned out rather well when I added strawberries to it! The only thing is it's best to make sure they're thinly sliced and left on a paper towel or something so they can drain a little or there will be too much excess liquid in the cake.
Ijust folded on the thin slices at the very end after the cake was beaten for the two or so minutes. You can chop them up even more after thinly slicing it if you want so long as you remember to let them drain for a while. I used the box of white cake mix for this simply because my cousin wanted a pink cake, and the white batter was easier to turn pink with just a drop or two of food coloring, but I'm sure it would work with the yellow cake mix, too.
try this page.... i came across this a cpouple of days ago...it has some nice recipes..
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