I typically use a the White Almond Sour Cream (WASC) recipe for my cakes. I've found that the WASC recipe doesn't hold up as well when carving.
If you use the WASC recipe for carving, what tips/advice do you have? If you don't use a WASC recipe for carved cakes, what is another good recipe that will hold up well for carving and is still moist and tasty? Everyone seems to love the taste of a WASC cake, so I want to use another recipe that is close to it.
This WASC (White Almond Sour Cream) is very dependable and consistent: Here's the recipe I use, exactly as printed in the Cake Mix Doctor book:
Basic Sour Cream White Cake
1 package (18.25 oz.) plain white cake mix (I use Duncan Hines)
1 cup sour cream
1/2 cup vegetable oil (I use canola)
3 large eggs
1 teaspoon pure vanilla extract (I use almond extract)
It does 3D and carved cakes very well. It helps to freeze your cake, then carve frozen, then tort/fill/crumbcoat.
A pound cake would also work