I've made the WASC many many times and it is a very moist cake. My question is that I am getting ready to do a topsy turvy cake and I am wondering if this recipe is too moist to hold up to this design.

Should I use less or more of something to make it less moist?

Weird I know - when does anyone want a LESS moist cake?? Go figure.

Really? No one else has had this issue?

I tried the "amazing chocolate wasc" cake recipe on this forum and it's the best tasting chocolate cake EVER but it was a bear to decorate with - was toooo moist or something (it was my first and only attempt at making and decorating it - am too afraid to try again unless others can vouch for this recipe for decorating purposes) I hope others will respond to this post too so we can find out whether it's us or the recipe

I find that the chocolate version is a little moist also. Do you have to make it chocolate? because the original WASC recipe is the perfect cake for carving and decorating..hth!

The secrets of cake carving:

http://www.cakecentral.com/cake-decorating-ftopict-59361-.html

HTH

Go to this thread http://cakecentral.com/cake-decorating-ftopict-614554.html and ask them. Macsmom will give you some advice,she is extremely helpful.

I use the WASC recipe also but I found this video and it makes a denser cake. I think it is better for carving. I have been doing this method lately so I don't have to cut and throw away the tops

http://www.youtube.com/watch?v=5QbLeNMz6MA&feature=channel_page