I am excited to say that I am entering my first cake competition!!! However, I have no clue what I am doing.... The rules allow for dummy cakes, but the sculpted cakes must be made out of real cake, which wont be consumed. I found a recipe on here for a dense inedible cake to use for my sculpted cake, and it turned out great! My only question is if I need to use frosting in between the layers?? And if so, what type of frosting?? I know I cant use buttercream, because it needs to last 2 weeks up until the competition... Maybe just an all shortening frosting?? Any help would be greatly appreciated!!!

I would use royal icing. I dries hard and will keep the layer from slipping. You don't have to use a lot just enough to glue the layers together. I would also use it for any other decorating needs you have for your cake. Good luck.

-Robert

I just did a cake competition last week.It was a noodle bowl cake.I made the construction grade recipe and baked the cake in a bowl  to get the noodle bowl shape,did not  torte or put icing in between the layers.Just iced the whole cake with chocolate ganache and covered it with fondant. I did it a week before the competition and its been 3 weeks , it is still in my kitchen without any problems of fondant melting.Hope this helps...