Whilst admiring different cakes on the Galleries, I have noted that several people who posted wonderful cakes (one I really loved was a white cat) said they should have used Pound Cake.
This was always when the finished cake was a combination of two or more shapes, which were put together, then lots of carving done to get the wonderful finish.
What is special about Pound Cake?
Apologies if this seems a silly question but I know very little about the various cake recipes/mixes and why they are used for what.

Pound cake is a scratch recipe using equal quantities of all ingredients and makes a slightly denser cake which holds its shape well when carved- light spongy cakes tend to crumble when carving, especially curves and sloped edges and sometimes it compresses when you cover it in fondant.... sometimes you only remember how annoying this can be after youve bakes a nice light cake!! lol

For something that needs a lot of detailed carving I now use Madera cake which is pound cake recipe plus half as much plain flour again, its a little drier but a necessary trade off for structure sometimes!

Hope that helps you