A good, dense, simple, dry pound cake will be your best friend. I don't have a recipe for one, but I spent 2 days at the FoodNetwork Challenge recently and that is what most, if not all, of the competitors who sculpt cakes used.
HTH
Rae
If it's a competition sculpture and no one is going to eat it, I use boxed pound cake mixes. Cheap, dense and easy to work with. I also leave them out on the counter to get stale for a day or so, BUT THAT IS ONLY FOR THE COMPETITION CAKES that no one will eat. You don't want a competition piece settling in transit.
Deanna
This recipe works really well too:
http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html
I used this for the Michigan cake in my pictures, it was really easy to carve and produced little crumbing.
Let us know when you win first place!
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