Let me explain what I mean...I have been using a DH white cake mix with extender (added flour, sugar, eggs, oil, bkg pwdr.). I love it for single-layer cakes, but when I tier using this recipe it flops! It is just too tender to torte well and my corners have been breaking off, it is too crumby and a killer to ice, etc.

I need to find another type of cake for a go-to white/vanilla cake. I don't know a lot about different types of cakes. Like, when do I use a sponge cake or butter cake? Are these by request or are they the only type you use? Help a confused mind here, please.

I use DH mix (only)
4 whole eggs
1 stick of butter, melted
1 cup of whole milk
1 Tab vanilla
Mix on low to combine, then on medium for 3-4 minutes.

It has a more dense crumb that holds up well to torting and icing, but still tastes moist. I don't know about high alt. changes, tho-sorry.

If I need a perfectly white cake I use DH classic white mix and 1 whole egg and 3 egg whites.

HTH

I use the WASC and it works great. The taste and texture is really good, and it is pretty stable also. Here is the gourmet flavors recipes

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs