Just curious, what cake do you use for carving; which recipes stand up to the knife best?

I've used whipped cream cake in the past, but now that I've softened all this butter and I have no whipping cream (or heavy cream) in the house, I'm just sort of standing in my kitchen wondering WWTWBACCD (What Would The Wonderful Bakers A Cake Central Do).

I have carved a lot of cakes, and I always use a mud cake to do this, which if you're unfamiliar is a dense chocolate based cake, can be dark chocolate or white chocolate, or even caramel, with an almost brownie like texture, very yummy and carves wonderfully, especially if you freeze it or even refrigerate it first.

You can also use a madiera cake I believe, although I haven't tried this yet.

If you're looking for recipes there are a few mud cake recipes posted here that you could try

Fran

Thanks, Fran.

I'v looked at and been interested in the recipe for Caramel Mudcakes here, but alas...I have none of the white chocolate buttons called for in the house either.

Rats. You've think with the overflowing state of my cupboards, I'd have a zillion of them, but no. I have none, nada, zip.

Any reviews of the other chocolate versions?

If you have the dark chocolate, then try the dark chocolate mud, It's gorgeous!

Fran

mud cake is best for carving

Thank you, all!

I have a mud cake in the oven right now. The batter sure is soupy stuff, eh?...but I'm having faith it will all work out okay in about 25 minutes time.

By the way, the recipe for mocha mud cake in Marcel Desaulniers's "Death by Chocolate Cakes" is exactly the same as Colette Peter's bourbon chocolate cake in her "Birthday Cakes" book. Hmmmmmmm....interesting. Great minds and all that?????