All of my cakes for wedding and bridal shower cakes are most definately scratch. All my cakes for that matter are as well but for my white cakes I uses the "Brides Cake" recipe in The Cake Mix Doctor!!!!! It's a really good one and it holds up just fine if stacked!!!!
When I did my sister-in-laws wedding cake I used box cake and used the cake mix extender with it and added a tsp. almond extract along with a tsp. of vanilla. It held up fine and was deliciuos! I was worried that it might taste to much like birthday cake, but it tasted just like a wedding cake. That almond extract did the trick!
I do either, it just depends on what I am making. Certain things I make from scratch and others I use a modified box mix. To firm up a box mix, you can add a box of instant pudding and an extra egg and it will be firm enough for just about anything.
oh gosh, I never thought about the cake box not being able to hold layers up.
I am using a cake mix box ( alot of them since the cake pans are 14, 10, and 6. )
you suggested to add a box of instant pudding or an extra egg. do I do that to every cake mix?
I am going to add the egg.