Hello all, I am an amateur that still uses box cake mix. I have found that when making two tier cakes my cakes are too moist and fall apart. Can someone tell me how to bake a box cake a little more dense without comprimising the taste? and how do you store cake once it's baked a day or two in advance (prior to frosting and decorating).
ACheck out the WASC recipes on this site. Once it's baked wrap in plastic wrap and store at room temp for a day or two. Freezer if it'll be longer than that.
Wow just that simple, plastic wrap...who knew told ya I was an amateur...
I personally don't like the WASC recipes. When I use a box mix as a base I follow the directions, but substitute milk for the water and butter for the oil. Works great for tiered, topsy-turvy and carved cakes.