cakebaker55
Posted 11 Sep 2009 , 2:16am
post #1 of 2
What can I add to white cake batter to make it more firm once baked? I use egg whites for the traditional wedding cakes instead of the whole egg but i find that it is fragile to work with when frosting and decorating. Any help?
1
reply
CakeJediChic
Posted 11 Sep 2009 , 2:22am
post #2 of 2
you may want to try the WASC recipe on here. it starts with White cake mix and is much more durable
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