I want to make red velvet cake to cover in fondant. I bought the Duncan Hines red velvet cake mix which is supposed to be great but is it going to collapse with the weight of the fondant? Or when I tier it? Or will it be OK? Can i add something to make it a lil "harder" without taking away from the flavor and moistness?
Thanks in advance for any help. Its always great to get advice fromt he pros!