Hi fellow Caker's,
I have a cake to make for this Saturday (Thursday afternoon here now). I have a couple of boxed cake mixes that are label "moist" already but I am wanting to make sure that they will be nice and moist for Saturday.
What is the best way to achieve this?
Also should I bake them and ice them tonight to be ready for fondant/decorating tomorrow?
I am doing a White and Chocolate Kahlua Cake. So will be substituting 3/4 of the liquid ingredients for alcohol.
I use the cake mix extender receipe (found on this site) which uses sour cream. It is always moist even days later. Good luck and post those pictures
Thanks Mamawrobin, I have found the WASC recipe
You're welcome. I use that receipe 90% of the time. Never fails and it's always moist.