People have been talking about densities of cake, how do you know what cake is dense or not? And why and when do you want them to be dense or not?
Thanks! Everyone here is always so nice with all the questions, I have 
Density essentially means how light and airy and cake it or how heavy it is. Most American cakes are light and airy. A good pound cake has smaller "air pockets", so it's heavier and should be moist so should any cake, of course. Fruit cake is about as dense as you can get and still have cake. 
If you enter a competition, the judges will be looking at the texture as well as the flavor and "mouth feel" of the cake. It should melt in your mouth and the crumbs should be small. If the crumb is large, then it is considered a poorly made cake. Using cake flour and super fine sugar helps with this quite a bit. If you use cake mixes, I'm totally clueless with that, sorry.
If you are doing sculpted cakes you will want to use a more dense cake like pound cake. It holds the shape better and less crumbs get into the frosting.
I hope this helps. If not, I'll keep trying. 
Michele
ya that helps but what is the customer wants a chocolate cake for their sculpted cake, you cant use pound cake then can you?
Just make a chocolate pound cake. If you use 1/4 cup cocoa, reduce the flour by 1/4 cup to keep the consistency.
I have a really good chocolate cake recipe (regular cake) that I use for sculpted cakes all the time. It's very moist, so it holds together. It's in my cook book "The Sugar Fix, the recipes and rantings of an obsessive-compulsive cook". If you're in a hurry, you can PM me for the recipe.
Best to you.
Michele
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