How do you doctor up a cake mix? I'm looking for a cake that is firm and moist, that will hold up to sculpting. I'd also like one that can be used for the 3-D cake pans, (firm but moist). Is there a forum that has the information I need?
Wow, that's quite the link. Thanks!
there is also a great recipe that I use from this website that I use on sculpted cakes quite well. it's the cake mix extender recipe and I just use 8 oz cream cheese instead of sour cream like they call for in the recipe and I add in a tablespoon or so of pudding mix to firm it up just a tish more.
here is a link: http://cakecentral.com/recipes/1977/cake-mix-extender