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!!!!

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes