The high tiers of a castle or the intricate claws of a tiger are often details that are carved out of cakes for a variety of occasions. However, these are difficult to do on fluffy, soft cakes. Pound cake is often used by professional cake makers to achieve a stiff, carvable cake without sacrificing taste or moisture. With a few extra tips and tricks, intricate designs can be carved out of cake and impress a variety of guests at any party.
- Skill level:
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Things you need
- 9 inch by 12 inch baking pan
- 3 cups butter
- 3 cups sugar
- Large bowl
- Electric mixer
- 9 eggs
- 2 tsp vanilla extract
- 3 tbsp fresh lemon juice
- Medium bowl
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup milk
- Bamboo skewer
- Wire cooling rack
- Cling film
- Sharp knife
Preheat oven to 177 degrees Celsius.
Grease the inside of the baking pan with a pat of butter.
Cream the butter and sugar together in the large bowl with the electric mixer until they are light and fluffy, about five minutes on medium speed.
Add the eggs one at a time, keeping the mixer on medium.
Pour in the vanilla extract and lemon juice. Beat it until combined.
Combine the flour and salt in the small bowl.
Add the flour mixture to the large bowl with the butter mix, alternating flour mixture with milk, and beginning and ending with the flour mixture.
Pour the batter in to the greased pan. Insert it in to the oven and bake for 90 minutes or until a skewer inserted in to the middle comes out clean.
Cool the cake in the pan for 10 minutes and then turn it on to the cooling rack and cool completely.
Cover the cake with cling film and place it in the freezer. Cool it almost to the point of freezing -- it should be in the freezer for about an hour.
Brush all the crumbs off of the cake and remove large hanging pieces before carving.
Carve the cake in to the desired shape using a sharp knife.
Tips and warnings
- Melted chocolate or cocoa powder can also be added to this recipe to make it a chocolate cake.
- Be careful not to overcook the cake, or it will come out more crumbly and harder to cut.
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- "The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition"; Bo Friberg; 2002
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