Hey all!
I'm currently working on a dance show where a whole, unfrosted cake gets brought onstage and frosted; then a slice is cut and plated but not eaten. I need enough cakes for 3 nights of rehearsal and 2 performances, plus an extra in case anything goes wrong.
I was toying with the idea of building something in foam and shellacing it, and then using either real or fake frosting, but I really only have tonight to dedicate to getting this done and I’m just not really that confident in my prop making skills.
I am, however, confident in my baking skills. I was just going to go ahead and bake the 6, double layer, 8” round cakes myself tonight.
Which brings me to my question: any thoughts on ingredients to add or ways to bake the cake to make them a little hardier? They only need to last for 6 days, and they don’t need to be eaten, but they do need to be cut onstage.