Catmama Posted 29 Jan 2013 , 4:46pm
post #1 of

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).

 

Thanks.

5 replies
Sassyzan Posted 29 Jan 2013 , 4:50pm
post #2 of

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.

Catmama Posted 29 Jan 2013 , 4:53pm
post #3 of

WASC?

Catmama Posted 29 Jan 2013 , 4:54pm
post #4 of

Wow just that simple, plastic wrap...who knew icon_redface.gif told ya I was an amateur...

Catmama Posted 29 Jan 2013 , 5:10pm
post #5 of
Quote:
Originally Posted by Catmama 

WASC?

 

Quote:
Originally Posted by Catmama 

Wow just that simple, plastic wrap...who knew icon_redface.gif told ya I was an amateur... I found the WASC recipes online as well.  Thanks so much!!

Vista Posted 29 Jan 2013 , 6:27pm
post #6 of

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.

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