Ok, this may seem like a crazy question but here I go.
I use box cake mix for all my cakes. I have never made a cake from scratch . I recently did a wedding cake and when they were cutting it was just falling apart. It was really light and not to heavy. Personally this is how I like my cakes
So here is the question. How do you get the cake firm to the point to where you can carve it. Or so this disaster does not happen again.
I guess you can call me a cake dummy
So do you use the extender recipes? They really make a more dense cake... I have tried this one http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html It really seemed to make the cake heavier! Hope this helps
My first question is "what type of knife or utensil where they using to cut the cake?" If they were trying to use a butter knife or the fancy cake server set that the bride and groom keep then those are the wrong kind of items to cut a cake with and the cake is going to fall apart no matter what.
Typically this is what I find the problem is. It needs to be cut with a straight edge sharp knife or a serrated knife like a bread knife (my Pampered chef bread knife is my favorite knife to cut cakes with)
Yes, the knife could have been your problem. Most of the time, I use cake mix and they cut beautifully!
A previous thread where it was determined it was the cutting method and not the cake that caused the cake crumbling/falling apart problems:
How to cut clean layers of cake & filling (using a cake comb):
(The indydebi method is far superior to Wilton's.)
(BTW, indydebi is a straight BC cake mix baker.)