Hello fellow CC!
I'm making a cake for my son's birthday this weekend and was wondering how to make my Bettycrocker French-Vanilla box cake mix more "firm" (or more sturdy). My vanilla cake mixes always turn out so soft (which is nice for some things -- but not for stacking and carving). I dont want to do WASC (my family dosnt like it).
Do the same recipe as the WASC, but don't add the flavorings.
you dont' need a 'firmer' cake for stacking since the tiers are supported by the cardboards which are supported by the dowelling system. I used straight cake mix from the box for years for all of my wedding cakes and never had an issue.
I made a test cake for my official taste testers using the highly recommended "add a package of pudding" to the mix. They hated it. Said it was too heavy and was not near as good as my regular cakes. So you might taste test this method to see if you like the taste, but it sounds like this might add the texture you're looking for.