I have an order for a french vanilla wedding cake this summer. I bought a mix and french vanilla pudding I just don't know what all I need to add to make it go farther.

Thanks for any help you can give me.

Jacque

There are a few recipes on here in the recipes section with regard to extending/doctoring mixes, and making a box mix more durable for 3D cakes or carving. If you search the words extend, doctor, and durable, you'll come up with something.

Some people who add pudding mix to a cake mix just add another egg to offset the added dry ingredients.

You could always try the White Almond Sour Cream cake recipe on here, but using the French Vanilla box mix instead of just plain white cake mix. It makes a great cake and a ton of batter.

thank you so much I will look them up.

For a very reliable wedding cake starting with a base mix, I would recommend the WASC:

http://tinyurl.com/2cu8s4
(Expanded flavors version.)

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

The full recipe (using DH white cake mix) makes a tad over 14 cups, so it's great for larger or multiple cake layers.

HTH

Just to add my 2 cents, not that I am anywhere near the vast knowledge of other CCers on this site.
Just my experience, I for one made a french vanilla doctored mix with FV pudding and I found it to be way to sweet.

as far as the WASC I am not a fan of the finished product. It was to bland for my plalette. But everyone likes it and requests it.

Maybe I'm just super picky. I still haven't found a good chocolate recipe either mix or scratch.