What is the best recipe for a large cake that will make it light and easy to work with. I will be carving into some of the cake. So I need it to be light and easily cut without cracking? Can anyone help????

The lighter the cake the more likely you are to have crumbles when you try to carve it.

A sturdy moist cake generally provides the most stable medium. There are several good recipes for 'sturdy' cakes in the recipe section.

As far as a big cake being heavy, any cake, once you add filling and icing, dowels boards, etc- they all get heavy

I have been using a poundcake recipe. I found that one of the "Upscale" shops in my area uses poundcake for their yellow butter cake.

I just took my poundcake recipe and added extra leavening in the form of baking powder and salt. It comes out lighter than the "Normal" poundcake but still dense enough to carve. It slices very nicely when serving.

Try that if you're interested in a scratch recipe. Not sure how a box poundcake will do, but it should be quite the same.

Good Luck,

Cakeymom