AHas anyone ever used a red velvet cake for a TT cake? What are the best flavors that are denser for carving? I have used Edna's White Sourcream cake which tasted excellent but it was to moist and second tear started to move shift. I froze the extra cake for the kids that I made two months ago and pulled it out to thaw and it still taste yummy. Would adding white melted choc.( cooled down chocolate) help with making it a little more denser. I am looking for other flavored denser cake anyone have any recipes or suggestions?

Also - I having trouble adding my profile pic - not sure what am am doing wrong.

AI think you can use any flavor you want. Ive always used a dense cake, I like Mudcakes (chocolate, white chocolate, caramel, etc.). You can use a pound cake, whatever you feel comfortable with. I haven't tried this recipe but it seems very popular, from the Woodland Bakery. It's a yellow cake you can flavor accordingly.

http://www.woodlandbakeryblog.com/how-to-make-a-topsy-turvy-cake/

I always make sure my cakes are cold/partially frozen before carving, this makes things much easier for me! Also, your construction is going to play a big part in keeping your cake together.

I don't think just adding chocolate to your cake will help hold it together or make it more dense. If you like chocolate, use ganache in place of BC for covering your cake-it forms a nice shell that will help hold your cake together, assuming your also covering with fondant.