Hi fellow CCers!
I usually use a variation of the WASC recipe bc it's so moist and delicious. I'm making a cake where I need to make a dartboard. Since the biggest pan I have in 16"x16", I figured I could carve a circle out of this size (let me know if you another idea how I could make it). Does anyone carve with WASC? Is there a different recipe I should use?
WASC will work fine for carving, esp. a simple circle. It helps to carve a chilled cake, you can also add a few ounces of melted choc or white choc for added firmness if you are carving something more detailed. For future reference, I actually like to use pound cake when I carve really detailed cakes (anything spherical) but know many are successful using WASC for all carving.