| Rich | -- 04-05-2005 @ 4:59 AM |
|
Hi, I'm new to the forum and haven't done a lot of baking although I do lots of other cooking. Can anyone give me tips toward a decorative sponge cake. My plan is a three tier wedding cake but with filled sponge instead of fruitcake. I'd like to put a spongecake 'ski-slope' on the side and two marzipan skiers on top as the bride and groom. I'm looking for anytips at all. Regards Richard
|
|
| TeckPoh | -- 05-10-2005 @ 2:45 AM |
|
Hi Rich I hope this reply isn't too late. The ski-slope cake sounds exciting. However, for a sculptured cake like that, a firmer cake is more appropriate, for 2 reasons: 1. For easier sculpting (chill cake first). 2. To be able to hold the weight of the skiers figurines. A sponge would crack and fall apart. The cake must be properly dowelled to prevent an 'avalanche'! HTH! TP http://www.tpcalcake.net
|
|
| TeckPoh | -- 05-10-2005 @ 2:47 AM |
|
Forgot to mention, butter or pound cakes are good choices. warm regards,TeckPoh
|
|
| Diana's Desserts Forum : | http://www.dianasdesserts.com/website/forum |
| Topic: | http://www.dianasdesserts.com/website/forum/viewmessages.cfm?Forum=7&Topic=243 |