I've only carved a little, but I use either: A) pound cake. Freeze it though! The first time I carved with pound cake, I cheated and used the boxed Betty Crocker brand kind /img/vbsmilies/smilies/blushing.gif. B) sponge cake. I posted a recipe below that is pretty good tasting, and easy. Freeze it too! C) The cake that a crumb cake is usually part of. Without the crumbs, of course. I don't know if it works with ALL crumb cake-cakes but it worked with my recipe. I can't find it now, but if I find it, I'll inbox it to you, because it really worked amazing!
1 tsp [/td][td]Eggs, separated
Sifted cake flour
Baking powder[/td][/tr][/table] Whipped cream
[table][tr][td] Oven Temp ~ 325° Baking Time ~ 30 Min. Pan Type ~ small angel food pan
[/td][/tr][/table]Preheat oven, grease a small tube pan. Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking powder. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into prepared pan.
Bake. Cool completely and invert onto cake platter. Prepare whipped cream and strawberries. To serve, slice cake in half and fill with half the whipped cream. Top with remaining whipped cream and strawberries.
I've carved and pieced together this one a few times including a curled-up sleeping baby dragon. Its robust and oil-based so it doesn't dry out too much while working.
Soonafai's Moist Chocky Cake
2C Caster sugar
3C S/R Flour
3 tsp Baking soda
3 Egg whites
2 Tsp Malt vinegar
2Tsp Golden syrup
2tsp Vanilla essence
Sift & combine dry ingredients reserving a little sugar. Beat whites until stiff, beat in the reserved sugar. Combine milk and vinegar add other wets and beat. Combine wets and dries, fold in the whites. Bake 180C for 40-50 mins (cook time varies a bit).
This recipe was developed by a Samoan lady for her husband and sons then won a national radio comp. as the supreme recipe...you go, girl! /img/vbsmilies/smilies/thumb.gif