cake recipes

by samantha
(tx)

I need to make a cake for my sisters birthday. the problem I have is that I don't know what kind of cake mix I should use. When I use a regular cake mix (out of a box) the cake is to soft and falls apart when I try to carve it into a shape. So what should I use to keep it firm enough to cut and shape.

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cake recipes

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Jun 24, 2009
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works every time
by: Anonymous

you need an easy and "works every time" recipe, i have a basic cake recipe that i use for all my cake making (and i have a small business doing just that!) depending on how big your cake is needing to be follow the recipe for an 8" round cake as below, this cake is divine and moist and yet very strong so you can carve it so give it a go and good luck
350g (12oz 2 1/2 cups) self rising flour
285g (10oz) butter
285g (10oz) caster sugar
5 eggs
45ml (3tbsp) milk
ssift flour into bowl, add all other ingredients and mix on slow until all ingredients are mixed then increase mixer speed and mix for about 2 mins, then turn it out into the tin and cook on gas mark 2 for between 1 1/2 and 1 3/4 hours, towards end of cooking time get a skewer and push it all the way to the bottom of the cake if it comes out clean the cake is ready! hope this helps x

Feb 10, 2009
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CARVING CAKE
by: Anonymous

You can also freeze cake and then care, use a serrated knife

Feb 09, 2009
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Carving Cake
by: Laura

At times I have used a cake mix, but I disregard the ingredients on the box. I use a white mix with pudding in the mix, add in 3 eggs, 1 stick of butter, 1 tsp. vanilla, and 1 cup of milk. Bake at 350 for 20-30 min. Before you start carving, you should allow to fully cool and then refrigerate for about an hour. This makes the cake more firm and you get less crumbs. Carving using a serrated knife is best. Hope that helps some.

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