Carving Problems

Replies to This Discussion

Permalink Reply by Lydia Beier on July 31, 2013 at 1:10pm

Very understandable, Mandy.  I will try the sparkle on my next attempt.  As an aside, I do have a market for my scraps - I give them to my neighbour. She loves cake but can't have a lot. I freeze the pieces on a tray then bag them. She keeps it in the freezer and pulls some out when she wants a tart.  If there is tot much I send it off to our youth group - they are not picky!  But I think this next time I will try spackle
 
Mandy Nel said:

Good luck Laurie - the reason I use spackling is to make use of all the cake that is carved away and which I really do not have a market for - except my hips and they sure have had enough marketing for a whole lifetime :-)

Permalink Reply by Mandy Nel on August 5, 2013 at 3:02am

I just found this one on pinterest - not read yet but you can give it a looksee :-)

notquitenigella

 

 

Permalink Reply by Laura Guynup on August 21, 2016 at 10:20pm

I find using homemade denser cake recipes work best. They set up better in the freezer for carving. I have used box cake mixes with pudding and an extra egg recipes on some cakes.

Karie Collins said:

i've never used spackle to form on my cakes. chocolate (or any less dense cake) will give you the same result. i cover my cakes in a lot of cling wrap and freeze for 15-20 minutes. you also should use a serrated knife and remove small sections repeatedly instead of trying large ones all at once. when i do mine, i remove 1/4 -1/2 inch at a time instead of an inch at a time

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