Carved Cake Questions

by Corinne

I have a tradition of doing decorated cakes for my sons' birthdays. This one will be a crocodile (shaped as a crocodile). I usually use a pound cake recipe for my decorated cakes but I feel like a change. My question is:

do you think a white cake will be a good base for a cake cut in shape, which will be decorated with buttercream?

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Feb 26, 2009
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Carving Cakes
by: Anonymous

When I carve, I typically use pound cakes or any other recipe that is moist and a little more on the dense side that cuts smoothly (tighly crumbed? I don't know the exact definition to describe the texture-not a chef, just a self taught baker). Maybe you can give it a trial run with the cake you had in mind. . .make sure it's well chilled before you carve. Good Luck!

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