What's your best tip on making a nice firm cake? I thought I heard once that decreasing the oil in a box cake will help it firm up a bit.
I used the super enhanced cake recipe from here and really liked it.. it's firm, yet moist... I really like the taste of it
I haven't heard of the super enhanced cake recipe, where can I find it? (sounds like it should have bionic powers, LOL)
I have used the WASC for doctored cake mixs (white almond sour cream) and it makes a firmer cake. I even used it on a cherry chip cake mix, (left out the almond and used whole eggs instead of whites) and it tasted heavenly.
Here is the link to the recipe .. I've used this recipe and really like the way it taste.. I've had a lot of compliments on it too when used for my bridal cakes.