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Remember to take the time to follow standard foundation rules for cakes if you are stacking different pieces to create a finished shape. Use dowels whenever possible for stability and carve your cake on the prepared cake board to avoid moving the finished shape too much. It is heartbreaking to watch your carefully crafted cake break when moving it.
I have been using this vanilla cake for carving recipes – for a long time now and carved many cakes very successfully. It’s not as dense as a pound or sponge cake but not as delicate as vanilla cream cake or my light and fluffy vanilla cake. I strongly recommended that you freeze the cake for an hour at least before you carve it.
Grease and line the baking pan you plan to use for your novelty cake. Sift dry ingredients – flour, salt, cocoa powder, baking soda, and baking powder. In the bowl of a stand mixer with the paddle attachment, cream soft room temperature butter, sugar, and eggs until light and fluffy. Then add the vanilla extract.
Once cooled wrap in two plastic wraps, followed by aluminum foil. Place in the freezer for at least one hour before you carve into it. Pro tip – freezing the cake for an hour helps carve the cake with fewer crumbs but, don’t freeze until hard or it gets harder to carve making more crumbs. How much cake do I need?
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