I have never made a red velvet cake before and I need to make one that will need to be sculpted for this weekend. I plan on using Sarah's recipe that was posted here in the recipe section and I was wondering if some of you could give me your opinion on this?

It won't need to be super high or be that intricately sculpted but I will need it to keep it's shape.

Anyone? Tips? Suggestions?

Sculpt it frozen. Red velvet can sometimes be crumby crumbly.

The ducky cake in my photos was a red velvet cake... I just froze it the night before and then carved it while frozen.... then I let it defrost a bit before I covered it with the fondant so that the fondant wouldn't get sticky when the cake defrosted. Hope that helps.