I know I should use pound cake or the like for any carved or non-traditional cakes but I have lots of regular cake mix that I would like to figure out how to doctor so the resulting cake will be firmer.

I want to make a fishbowl cake for a silent auction in december and I'm going to do a test cake first so that's why I'm asking.

Thanks to anyone who has tips!!

Dia

I don't usually use mixes, but I would think if you substituted butter for the oil (butter is solida at room temp, so should result in a firmer cake...) and perhaps add just a little extra flour (or reduce your liquid?)

Ignore this post!! I am a schmuck! I just looked in the "recipe request" forum to find a post similiar to mine with links to doctored cake mix recipes that should work.

Here are the links if anyone is interested.

http://www.cakecentral.com/cake_recipe-1599-0-Enhanced-Cake-Formula.html

http://www.cakecentral.com/cake_recipe-1972-0-Durable-Cake-for-3D-and-Wedding-Cakes.html

I was watching a show where they said to freeze the cake so it is easy to carve....