So far, I have not had good luck carving cakes in any fashion. I tried to taper a cake at the bottom and it started leaning so much that I flipped it over and changed the design completely (see mountain cake it my photos). My last cake, I simply wanted to even up the edges of my beer mug cake. I guess I cut too much from one side and the whole thing nearly fell over. With help from cc, I put extra cake underneath the leaning side to save it.
How do you carve cakes without a disaster? It seems if my carving isn't perfect the whole thing wants to fall over. Any tips?
I think a lot of it depends on the recipe you are using. Carving requires a denser cake.
I use cake mixes - the one with the pudding in the mix. Cut the oil down to about 1 tbsp (instead of 1/3 cup or whatever the recipe calls for) to make the cake denser. Freeze the cake. Defrost it in the fridge, then carve it still cold. That's what works for me. Good luck!