OK, I am wanting to literally step outside of the box...cake mix in a box..and start making my cakes from scratch. I am a bit confused on what is the best for stacking. I don't want something that is complicated and expensive. Please explain the texture and difference of a sponge cake, which we here consistently on TV...or is it just terminology used according to where you are from. I want something yummy and NOT that ole dry cake mess...yuck! Honestly, I get nothing but rave reviews on the taste of my cakes which I use mixes as my starter and then add other ingredients but I'd like to step it up a notch. Also, large batch recipes would be great, some recipes don't tell the batter yield and this steers me away from even trying them. I would love to hear your suggestions Cake Central

You might want to read these links:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633981&postdays=0&postorder=asc&&start=0

http://cakecentral.com/cake-decorating-ftopic-702778-0.html

http://thebakemore.blogspot.com/search/label/scratch-off

http://sweetapolita.com/blog/recipe-index/

http://thebakemore.blogspot.com/2009/07/results-june-yellow-cake-scratch-off.html