It occured to me today as i was decorating a two tier cake, one of each of these flavours that its a possibility that they wont get as many servings as they would with regular cake because of the crumbling that will probably happen when they cut the cake. Both have nuts in them.
Im just hoping that the cakes set up more over night. Does anyone have experience serving cake and italian cream cake? Does it crumble much?
I've never made an Italian cream cake before, but I make carrot cake all the time. It is extremely moist, so I've never had a problem with it crumbling, even with all the "stuff" in it.