Box Cake Mix Doctoring. Point Me In The Right Direction?

Baking By lis73 Updated 11 May 2010 , 3:25am by mamawrobin

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lis73 Posted 11 May 2010 , 2:26am
post #1 of 3

I know that I have seen various suggestions on here regarding making a boxed cake mix denser. Of course, I can now not locate a thread, article, or recipe icon_confused.gif I saw someone suggest adding instant pudding, is that correct? If so, how much? The entire box? I also read maybe add another egg? By dense, I mean when I cover it with a bc crumb coat and then fondant, I don't want my cake to be all soft and spongy. Moist yes, shifty (is that a word?) no. TIA

2 replies
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cheatize Posted 11 May 2010 , 2:58am
post #2 of 3

One box of pudding mix and one extra egg per mix used. It's also been suggested to drastically reduce the amount of oil called for on the box.

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mamawrobin Posted 11 May 2010 , 3:25am
post #3 of 3

I use the origional WASC receipe (kakeladi's receipe) found on this site. It is a great receipe. I use only vanilla for flavoring because I hate almond flavoring icon_lol.gif .

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