So I made a practice cake this weekend using a recipe (Delicious Large Quantity Cake Mix) from Cassandracakes that I found on the Wilton site. I made a 10x10x3 (supposed to serve 40) for a party my daughter was having (approx. 15 young people late teens to early 20's), So I thought I would have plenty left over! Well they DEVOURED the cake taking 2 peices and then asking for extra to take home! Got rave reviews from my family too.
However, I felt it was just OK 
. It was moist and the flavor was good, but I just seem to prefer a cake that it less dense, more airy and light. From reading this site, it sounds like most people prefer that dense cake because they are going to be stacked, BUT if I use cake boards and dowel rods to support each layer why does the cake need to be so dense? What ingredients make the cake denser? Is it the pudding mix? What modifications can I make to the recipe? Does anyone have a doctored recipe that make a less dense cake for a stacked wedding cake? TIA [/b]
2 boxes DH a with one box of instant pudding and one extra egg adds moisture but isn't dense. If your support system is sound, it doesn't have to be dense. I would recommend freezing your layers at least overnight to help with stability. Assemble frozen then let thaw completely before icing.
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