Hi all, i'm still quite new to all of this. I am wondering if you are supposed to use a certain "stiff cake" when you have to carve it, or if almost any certain recipe would work? What would be considered a stiff cake? Is it still moist? I can see it fallling apart as soon as i take the first slice into it Thanks!!!!!!!!
You need a dense cake such as a madeira. Freezing it and then carving will also make it easier.
I used this recipe for a carved cake I made this past weekend. It was delicious!!!!