How do you get a pound cake like Buddy uses on Cake Boss? They flop those cakes around without fear of them cracking in to pieces....I want to try that.

I emailed him a few weeks ago and asked also but I haven't received a reply.

I believe he also uses Italian sponge cakes.

I would like to know that also. When I work with my cakes I am so careful beause I don't want to break them and they just throw their cakes around and flip them over and don't seem to care what they do to them. It makes me wonder if they are really dry when eating them. Also they look very thin - like they are baked in big shallow pans and then cut into squares or circles.

Looks like they never use a dam with their filling and just slap on the BC or whatever they use and it just all stays together and nothing falls apart or cracks or anything. They can carve and cut and it is always fine. They never have bulges or blow outs or air bubbles.... hummm. Must be nice - I want my cakes to behave like that!!!