I work retial adn the cake I am used to using is a dense and easy to carve cake. Not the best tasting but really good for carving. When I bake at home the cake is WAY too soft to ice without getting tons of crumbs or falling apart. I like box mixes. Is there a way to alter it to make it firmer. I treid the extra egg idea, it was not enough.

Thanks for the help.
Korkyo

Try using the WASC cake everyone talks about http://www.cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html

I have used it and it carves better than regular box mix. Also decrease the liquid in a regular mix so that the batter is denser that helps also[/url]

Another tip - freeze the cake before you try to sculpt - it makes it firmer and much easier to work with!

Thanks, I'll try the different mix. Does the same idea work for other flavors of cake mix with the same results?

Put your cake in the freezer, it will make sculpting much easier!

....try the extender recipe.....I LOVE it....use it every single time.....makes it a little more dense....IMO.....
Good luck!!!!!!

try a boxed mix mixed with a pound cake or pound cake mix alone, that's what I used for my dog cake and I had no issues with crumbling at all. It's doweled but no rounds between the layers.

yes, same amount of wet ingredients called for on both boxes.