I need a dense cake (not a pound cake) for a 3-book cake I'm making for my son's graduation party. The tutorial said to use a denser cake so I can cut it to the size of the book without it crumbling . Any suggestions? I'd appreciate your inputs.
I've made two stacked book cakes and I've used the original WASC cake for both, and for several other cakes I needed to cut down to size. It works great. I always freeze my cakes before I decorate them - it helps with both the moisture and the density. And they slice clean as a whistle.
Thank you for responding. I've made this recipe before and it's very good. I'll try it with the books.