I live in Utah and my cakes come out puggy when I put the fondant on them. Does anyone have a good high altitude denser recipe they like to use? And does anyone have an excellent recipe for buttercream that is not to heavy and crusts?

Have you tried WASC or Hershey's chocolate (both in recipes). I also like Indydebi's BC - you can make it choc too!

What I lived at 8500 ft I had to add extra liquid to the box mixes I used. Like maybe as much as 1/2 cup. One of the biggest things is that *as soon* as it comes out of the pan you must wrap it to keep the moisture in. They dry out very quickly.,