how can I make funfetti cake more dense. I usually doctor a duncan hines cake with a box of pudding an extra egg and less oil but I am not sure how to make a funfetti cake more dense. any help is appreciated. I know adding whole egg instead of whites will help but I need to ice this cake cover it in fondant and stack it so it needs to be sturdy.
i have made funfetti and added an extra egg and a box of vanilla pudding, it came out very tasty
Make the WASC and add what ever color jimmies you want to it to make it a "funfetti" cake.
oh that's a good idea
I just made a funfetti cake (pilsbury) and the person I was making it for wanted only egg whites which made it extremely hard for me. I had never tried before, and I messed up a few times (the cake crumbled out of the pan!). Finally, I crisco-ed the pan REALLY good, and the cake came out PERFECT! I buttercreamed and put fondant on it and it held up just fine. Hope this helps!
Yup. I add jimmies to my cakes to make my own "Funfetti" and the cool thing is you can do whatever colors you want! I did pink purple and green for my daughter's Dora cake!
When I've "doctored" cake mixes, I would double the oil called for on the box, add a 4-serving size box of instant pudding mix OR a cup of sour cream, and for french vanilla and devil's food I would add an extra egg. I found out the hard way you can't do that with the Lemon and Orange Supreme flavors (made them taste eggy).