I think I am over the "Boxed" cakes!! I have so many problems with them. One of the problems being that I cannot cut any of them without them falling apart or becoming waaaaaaay to crumby. I cut the sides of the cakes so that they are completly straight, eliminating the bulge that sometimes develops when cakes settle. (not the filling bulge)
I have many of Sharon Zambitos DVD's and she talks about how she uses a "dense" cake receipe for her cakes that she cuts. Does anyone have any suggestions? Are "Dense" cake moist???
Are you using the WASC recipe found on this site? It's very dense and also very moist. Great for trimming, carving, etc. I use it for all my cakes.
Nno I have not. I have read a lot about this receipe. I am going to try it.
WASC and all its variations are great, moist, delicious, wonderful cakes. A good, dense chocolate cake is a chocolate mayonnaise cake. There are a couple of recipes on this site.