I am starting my first Wilton class on thurs...I am looking for a good cake recipe that starts with a boxed cake mix. I want a white cake that is heavy and firm, not light and airy like most of the boxed mixes. Do I get this result from adding ingred. to the mix or what?? I am not great in the kitchen, but once i get my cake recipe down, that is what I will use every time!! I need some help from some of the pro's out there!!
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