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Stability is the key to a good cake carving. Never attempt to carve freshly baked and filled cakes because this type of cake will usually crumble. Anyone who has iced a fresh cake knows the frustration of crumbs and falling edges. This is why we “crumb” cakes – add the first layer of frosting – to avoid erosion.
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.
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.
Yes, you can. you can also use chocolate pudding if you do use a chocolate cake mix. You can substitute an equal amout of melted butter for the oil too. Just wanted to throw in I wouldn’t fill it. Otherwise you could have the top of whatever you are carving slide off, LOL.
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