Maybe I'm not a very good baker or maybe I've just never found the right recipe, but how do you get that nice flexible, not crumbly, perfect cake texture/density that you see on like Cake Boss, or even a store bought cake.
I haven't been able to do it yet. I tried a pound cake recipe and it failed miserably. Why? I don't know. I'm making my son's 2nd birthday cake this weekend, and I would like to get it right.
Different types of cakes have different textures/densities. (So a sponge cake won't have the same characteristics as a pound cake.)
What was wrong with your pound cake? Was it a scratch, mix or doctored mix recipe?
Buddy type/sponge cake recipes.
Handy cake troubleshooting charts:
Nice website for learning about proper baking techniques and baking science: