3 D cakes

Clarissa - posted on 04/03/2009

My customers love this pound cake recipe. Just google Elvis Presley's favorite pound cake. I do alot my vanilla pounds with this recipe. Or here is another favorite. You can alter flavorings and half it. 

Julie - posted on 03/07/2009

Instead of pudding, to keep your cake moist, make the cake and freeze it for 1 or 2 days before you need it. Then cut out the shoe while the cake is still frozen, ice the cake and then refrigerate it. It will be much easier that way.

Jaime - posted on 03/07/2009

Quoting Violet:

try a simple pound cake type of recipe. they tend to be a little firmer that box cake. If you need a recipe let me know I make it with creamcheese instead of sourcream

I would love your recipe if you don't mind sharing! my e-mail is purplegirl911@yahoo.com

Thanks, Jaime

Jessica - posted on 02/25/2009

I once made a cake in the shape of a volkswagen bug.  I used the Duncan Hines mix with milk instead of water (it helped with the moistness, but not too moist)  I then froze the cake before attempting to sculpt.  It made the process real easy.  Then I just covered it in buttercream and then marshmellow fondant.  It turned out awesome.

Ericka - posted on 01/28/2009

Quoting Amanda:

Here is the miracle whip chocolate cake mix my sister and I use it comes out fudgy and dense so you can hold the shape easier...also yeilds alot more then the box cakes.
DRY INGREDIENTS: 4cups pastry and cake flour, 2cups cocoa, 4tsp baking soda.
WET INGREDIENTS: 2cups miracle whip 2cups white sugar, 1Tbsp vanilla
Alternate DRY into the WET with 2cups of cold water.
Bake at a350c oven for 30mins to start and about 20mins for the last and enjoy.
Mandy

This cake sounds wonderful.  Do you know how much it yeilds?  My pan calls for 6 2/3 cups or 2 boxes.  Should I double your recipe?

Thanks!

Kelly - posted on 01/28/2009

when the cake is done baking and it is cool to touch place it in the fridge over night to. they next day take it out and put your filling in if that is what you are doing. then stack your cakes on top of eachother placing a small thin layer of icing around it to hold it in place. Put back into the fridge to chill and then you can cut and mold it hte way you want. I will post a pic in the pictures of a michael jordan shoe to show you

Amanda - posted on 01/23/2009

Here is the miracle whip chocolate cake mix my sister and I use it comes out fudgy and dense so you can hold the shape easier...also yeilds alot more then the box cakes.

DRY INGREDIENTS: 4cups pastry and cake flour, 2cups cocoa, 4tsp baking soda.

WET INGREDIENTS: 2cups miracle whip 2cups white sugar, 1Tbsp vanilla

Alternate DRY into the WET with 2cups of cold water.

Bake at a350c oven for 30mins to start and about 20mins for the last and enjoy.

Mandy

Violet - posted on 01/21/2009

try a simple pound cake type of recipe. they tend to be a little firmer that box cake. If you need a recipe let me know I make it with creamcheese instead of sourcream

Michelle - posted on 01/18/2009

Have you tried freezing your cakes first then scuplting?  I also freeze mine for a week or two then it makes it easier to sculpt into any shape you want... have fun...