Hi everyone..Is there anyway to doctor a boxed cake mix so that the cake would be suitable for carving? Everytime I make a boxed cake it just doesn't seem dense enough.
I don't know if it's the best, but I use the "durable cake for 3D and wedding" in the recipe section on this site. I think there is also a chocolate version, but have never tried it.
Also, make sure your cake is chilled - that will help.
I've carved the WASC cake before. Have you tried that one? Definitely needs to be chilled before carving!
What is WASC? Sorry, I am new to forums
WASC is the "White Almond Sour Cream" cake.
This link will provide LOTS of info: http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614378&postdays=0&postorder=asc&&start=0
On page 1, JanH has posted many helpful links about the WASC
On page 2, MacsMom has posted some killer variation recipes
I add 1 cup sour cream, 1 pkg pudding, 4 eggs, 1/2 c oil and 1/2 water...