I am doing a wedding cake, and the bride wants "white" cake. Well, I am not much of a "baker" I love to "decorate" cakes. So, I usually stick to cake box mixes, and then do try filling recipes, or icing recipes.. So, my questions are:
1. Is the DH white cake mix good and moist? (I normally use the yellow cake mix from DH and everyone always loves how moist it is)
2. If it is not very moist, what can I do to "doctor up" the cake mix...
Again, I am not the type to bake from scratch! 
Thanks for any help!
I use the DH White quite a lot. I feel that box mixes don't have enough structure to them for wedding cakes without doctoring. Many people use pudding, and sometimes I do that. But, my favorite way to doctor the white cake is with an envelope of Dream Whip and two extra egg whites. It makes it a little more firm - and gives it a nice, silky crumb. Slices really pretty.
I did a wedding cake last weekend and used the duncan hines white with a rasberry buttercream filling. The week before I used the recipe of the white almond sour cream cake but my family talked me out of it for the wedding. they asked me to cut the cake with help from my family and I was kicking myself for just using the plain box mix. It as crumbling somehting terrible. Definately use this one...nice and firm and tastes wonderful:
White Almond Sour Cream Cake
2 boxes white cake mix (U used Duncan Hines White)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teas. clear vanilla flavor
2 teas. almond extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.
One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"
Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes
I have never made a wedding cake...though I am attempting my first tiered cake for my parents 40th anniversary the end of june. But I do use DH cake mixes all the time..especially the white. It tastes really good and is always really moist...I always add an egg yolk to mine and a 1/2 tsp vanilla extract. So I just wanted to tell you that your cake will taste really good. Let me know how the dream whip works...I will probably have to do that for the one I'm making as well. GOOD LUCK
I always use the DH mix as a base, and when I just need something quick, tasty and dense, I add a box of White Chocolate Pudding to the mix, as well as use the whole eggs instead of just the whites. The cake batter is very thick and the cake turns out nice and firm. It also adds a little extra oomph to the flavor. It's an easy solution when you're short on time and ingredients. 
tsc
I have made the White Almond cake TONS of times and it always gets rave reviews, expecially with raspberry! I suppose you could leave out the almond and add extra vanilla, but I would test that before you serve to someone else.
I have made raspberry buttercream filling by adding seedless raspberry jam to buttercream icing. easy.
good luck!
I make the brides cake all the time. It is super tasty!!! However....I have never made a wedding cake and I don't know for sure how well this would work for a large wedding cake. I am not sure if it is dense enough to work for an actual wedding cake unless it was a smaller one. If no one on here knows if that recipe will work for you, the cake mix dr has a forum that you could go to and ask....I am sure that someone on there would know.
I guess you could leave out the almond but it was not too strong and tasted wonderful with the rasberry. The rasberry buttercream is a recipe I got from the Cake Lady who passed away in 2003. Her recipe is posted on www.ladycakes.com....it is work but tastes great. As stated in an earlier reply, you could just mix seedless rasberry jam with your buttercream for another nice tasting filling. Just be sure to pipe a thick dam of icing around outer edge of filling. Good luck. Pat
Dream Whip is a powdered dessert topping mix. It's usually near the Jello and such.
Either the pudding version or the Dream Whip version will help eliminate the "too soft" crumbling problem described by one of the posters above. I've used both. The Sour Cream Almond cake is also very good. After using it a while, I decided I wanted something a little less dense and ended up using the Dream Whip for most cases. Still use the sour cream almond sometimes, though.
I am finicky about cake color. I think white cake should be white, which is why I stick with the whites instead of whole eggs. But, whole eggs will definitely add to the density as well. I use Dream Whip with one whole egg in all my other cakes.
AI believe someone commented back in 2006 that 1/2 of the recipe posted above by CandyLady made 6 cupcakes. That is wrong. It makes 24 (at least). I should have stuck with my gut feeling and not made the full recipe if I only needed one. Haha! :grin::grin:
Oh well, more cupcakes for me!
They do smell and look fabulous though!
AOops! She sure did! Guess it's time to make some coffee and put on the glasses! Thanks for clarifying! Good grief!:-)
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