I typically use a the White Almond Sour Cream (WASC) recipe for my cakes. I've found that the WASC recipe doesn't hold up as well when carving. If you use the WASC recipe for carving, what tips/advice do you have? If you don't use a WASC recipe for carved cakes, what is another good recipe that will hold up well for carving and is still moist and tasty? Everyone seems to love the taste of a WASC cake, so I want to use another recipe that is close to it.Thanks!!