Okay, I've followed everyones ideas on scratch vs. cake mix. So what does everyone favor for wedding cakes? I can't imagine that a cake mix cake is dense enough for supporting layers etc.?
All of my cakes for wedding and bridal shower cakes are most definately scratch. All my cakes for that matter are as well but for my white cakes I uses the "Brides Cake" recipe in The Cake Mix Doctor!!!!! It's a really good one and it holds up just fine if stacked!!!!
When I did my sister-in-laws wedding cake I used box cake and used the cake mix extender with it and added a tsp. almond extract along with a tsp. of vanilla. It held up fine and was deliciuos! I was worried that it might taste to much like birthday cake, but it tasted just like a wedding cake. That almond extract did the trick!
I do either, it just depends on what I am making. Certain things I make from scratch and others I use a modified box mix. To firm up a box mix, you can add a box of instant pudding and an extra egg and it will be firm enough for just about anything.
oh gosh, I never thought about the cake box not being able to hold layers up.
I am using a cake mix box ( alot of them since the cake pans are 14, 10, and 6. )
you suggested to add a box of instant pudding or an extra egg. do I do that to every cake mix?
I am going to add the egg.
..yep, for each boxed cake mix, add 1 additional egg and a 4 serving package of instant pudding (your choice of flavor to compliment the cake) and that's it! The result is a moist , firm cake!
and a box of pudding!
okay, great. thanks so much.
also thanks to rexy for starting this topic.