I use sour cream in my doctored mix cakes, and they are quite durable. I saw someone mention yogurt...does it do the same? I am thinking for my strawberry/etc recipes.
Not that i've noticed. However, I made a box cake yesterday using yogurt only and it performed nicely. It gave my cake a moist but durable texture. Normally, when making my cakes, I use both sour cream and yogurt.
Do you think a cake would hold up to carving/topsy turvy with yogurt?