Hi all,
I posted a while back about the Louis Vuitton purse I'm making for a client. Since this is my first purse cake, I did a run through, and realized my sinful, fudgy double chocolate cake recipe was just too moist to carve, even after freezing it. It was a mess! Does anyone have a really good recipe for a delicious and moist chocolate cake that is easy to carve after being stacked and if necessary, frozen?
Yes it should be in the recipe section under White Almond Sour Cream Wedding Cake, I think! It has the chocolate conversion with it. Let me know if you can't find it and I willl email it to you. I just made the chocolate version yesterday for my course 3 package cake, it is a really good chocolate cake!
Thank you again, Miss Robin, I found it 
I also looked up chocolate cake recipes, and found one for a Mexican chocolate cake that looks interestinng, and not ultra gooey. I was thinking of omitting the cinnamon, and subbing coffee with some melted Valrhona semisweet in it, for the water. That's part of what makes my special chocolate cake recipe so yummy, though I don't think it's what makes it gooey.
Just wanted to update all on the purse cake. Turns out this friend of my sister's thought she was going to get the cake for free (I had done two free cakes for her previously, but she knew that she would have to pay for the next one), so she cancelled it with some lame excuse when I priced it for her. From hereon in, I take a deposit before I order supplies!
All in all, thanks for all your input
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