I want to know when I make my cakes sometimes they fall apart easily .They are store bought cakes batters,is there anything I can add to the mix to make them stronger or maybe I'm putting a little bit of batter in my pans Help!
There are alot of recipes for sturdy cakes here on CC. One of my favorites is Sharon Zambito's cake recipe. I don't know how to link it so here is the recipe. It is a very thick batter. I usually fill my tins about 2/3 to 3/4 full then I can level them right in the pan with a long serrated knife.
1 box cake mix (Betty Crocker works well)
1/2 cup water
1/3 cup veg, oil
1 whole egg
3 egg whites
1 cup sour cream
1 small box flavored instant pudding to match cake flavor
1 tsp extract vanilla, almond etc. to match.
If making chocolate cake, add 1 extra TBSP veg oil.
I bake at 325 degrees.
Hope this helps 
Thanks....Have to try the recipe. Will the sour cream off set the taste and these cakes are heavy as well are cakes suppose to be that heavy?
will this also work for red velvet cake mix
There are alot of recipes for sturdy cakes here on CC. One of my favorites is Sharon Zambito's cake recipe. I don't know how to link it so here is the recipe. It is a very thick batter. I usually fill my tins about 2/3 to 3/4 full then I can level them right in the pan with a long serrated knife.
1 box cake mix (Betty Crocker works well)
1/2 cup water
1/3 cup veg, oil
1 whole egg
3 egg whites
1 cup sour cream
1 small box flavored instant pudding to match cake flavor
1 tsp extract vanilla, almond etc. to match.
If making chocolate cake, add 1 extra TBSP veg oil.
I bake at 325 degrees.
Hope this helps
I would like to try this also. How long do you bake it for? Thanks! 
Quote by @%username% on %date%
%body%