I've conquered the dry cakes and now I'm having trouble with the cakes being too moist. When I layer them, the bottom layer bulges. Any help?
I'm using a box cake mix and people RAVE over the taste so I didn't want to change.
Also, for those having humidity issues with your icing - what are you doing to help with this? I did a wedding cake over the weekend and I had the WORST time with the icing not crusting.
Are you using any cake extenders, like making a WASC? That will give your cake enough body to hold up to the weight of the icing. A straight box cake mix is usually not dense enough for all that weight, causing it to bulge out.
Forgot to ask - what recipe are you using for your buttercream? Indydebi's recipie holds up with high humidity - it crusts well for me on high humidity days.
Duplicate post, please also see: