The Cake

Well that’s a no brainier! Or is it?

Did you know that not every cake is suitable for cake sculpting or decorating. The weight of the fillings, coverings/ icings dictate that the cake used should be:

  • Reasonably firm; so that the cake doesn’t collapse with the weight of the layers above. For this reason, cakes like the Angel Food Cake don’t do so well in designer cakes.
  • Not crumbly.

The cakes we recommend that give best results to the final product are the victorian sponge, the chocolate cake or the traditional rich fruit wedding cake. Worry not- they are the moistest (that’s a word in our dictionary) and most delectable cake you will taste.

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