alot of the decorating books i have seen say box mix cakes dont really hold up with fondant, etc., not strong enough to continue to hold the shape...but everyone seems to use them (good to know, i thought i was just lazy ahha) for beginners like myself you cant beat 10 boxes of cake for 10 bucks, i get what is on sale, but i had to make a strawberry cake the other day and i found pillsbury tasted better than the BS super moist.
when you make scratch cakes...especially wedding cakes... what kind of cake do you make?
Do you really see a diff between a scratch and a box mix...when it comes to fondant weight and holding up???
