what mix is a better choice to start with when using it as a base? I usually use pillsbury because I like the flavor , but sometimes I feel like sometimes its almost too moist....(if that make any sense) . A lot of box mix recipe call for adding the pudding mix....should I just leave that part out because pillsbury already has that in the mix?? I need it to be sturdy enough for stacked cakes, but use it for cupcakes too. thanks.
post #1 of 3
2/17/12 at 6:42am