i have a cake coming up that will have to be carved. what is the best type cake to use when carving a cake? i have never had to carve a cake, but just from 'trimming' a cake, the type i use does not seem like it would hold up well while carving. any tips or suggetions would be greatly appreciated.
Most carvers love to use pound cake but any dense cake will do fine--as long as it is dense enough.
helps to carve frozen or half frozen also