I've been told that the best cake to use for carved cakes is pound cake because of its density. I would like to use primarily pound cake but could use recipes other than a basic vanilla (sour cream) pound cake. Could anyone please share? I would like to offer a variety of flavors.
Watkins.com has a 5 flavor pound cake recipe, using lemon, vanilla, rum, coconut and butter extracts. or you could replace any liquids in your pound cake recipe with fruit puree for a different flavor.