What is the best way to make a cake mix a little bit more dense for covering it in fondant without using the cake mix extender recipes? I just made the wasc recipe and didnt much care for it. I may be the only one here that doesnt like it. Any input would be greatly appreciated.
What was it about the WASC cake you didn't like? And which recipe did you use? (kakeladi's *original* or the other one?)
To make a cake dense, add sour cream (about 1/2 cup per mix).
OR, add pudding - one 4 serving box - dry - per mix.
Thanks for the information. I used the recipe that uses all egg whites in it. It was too heavy for me. I didnt like the texture at all, too gummy . I was also wondering why some people use milk in their cakes instead of water. What does that do to the texture of the cake? I guess I can always bake one and find out, but the last thing I need is more baked goods around here. Ugggghhhhhhhh, trying to lose a few pounds before my daughters wedding.......Have a wonderful weekend everyone!