Okay, we used to use Pillsbury mixes, but the trouble I go thru to get them in bulk is completely absurd. Sooo, we are trying out some commercial mixes from our local food supplier. So we have a few base mixes we're experimenting with, and they're tasting great. EXCEPT, those made with the new white base mix are falling apart when we handle them to build the cakes. Half-sheet sized and up, I should say. The Pillsbury had more, uh, give?? They were spongier and less crumbly?
What do we add to get that "stretch" back? I do not know enough about the science of baking. *sigh*
Suggestions?