Do I Need A More Dense Cake Mix For A Stacked Present Cake?
Decorating By msthang1224 Updated 28 Nov 2006 , 11:59am by 2sdae
HELP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
HEY GUYS, I FORGOT TO ASK EARLIER WHETHER OR NOT I NEED TO MAKE MY CAKE A DENSER(IS THAT A WORD 
CAKE IN ORDER TO MAKE A STACKED PRESENT CAKE??
THANKS FOR YOUR HELP!!
Ms thang, I believe so. This past weekend I made a stacked, whimsical cake and it crumbled, broke because my cake was too moist. Knoxcop1 recommended to me a "poundcake" like cake would work. Good luck
Thanks for the reply jjkcarrier, i thought so but i wasn't sure.
Now my next question is: My customer doesn't want pound cake so, can I add something to my box cake mix to make it more dense to handle/meet my needs for a stacked cake?
If so, then can anyone tell me how?
Thanks All
I use "The Cake Doctor" cookbook. She takes cake mixes and doctors them up. When I need a dense cake I use the rum cake mix. One box yellow cake, 1 pkg vanilla pudding (instant), 1/2 C rum, 1/2 C oil, 1/2C water and 4 eggs. Bake at 350. This works well for me. I use dark, spiced rum. Delicious. 
Hope that helps. The book has a lot of great recipes. I have her book for chocolate cakes, and cupcakes too. My favs are Pina colada cake, Best Ever Chocolate Cake, Butter Cake, and Rum cake. She adds nuts to hers, I dont.
UH OOOOOOOOOOO!! JJKCARRIER, THANKS FOR THE TIPS BUT CAN YOU GET ME A RECIPE THAT DOESN'T REQUIRE LIQOUR (SORRY BUT WE DON'T DRINK) CAKE IS FOR THE CHURCH I KNOW YOU HAD NO IDEA BUT IF YOU WILL, PLS SEND ME ANOTHER RECIPRE IF IT'S NOT TOO MUCH TROUBLE, THANKS
I've done plenty of stacked cakes and I had a true disaster with one that was too dry (I really should post that picture someday!) Most box mixes with even limited doctoring (Cake Doctor's book is awesome!) will suffice. The internal dowels should never have any weight fully resting on the cake anyway.
I found (from other CC posts) that if you add 1 pkg of instant pudding, an extra egg and use milk instead of water and melted butter instead of oil, the cake does turn out denser, and moister. Better yet, go to the recipe section and check out the "durable cake for 3-d and sculpting" recipe. That is made specifically for what you need.
deb
THANKS FOR THE REPLIES GUYS, I APPRECIATE IT VERY MUCH
I found (from other CC posts) that if you add 1 pkg of instant pudding, an extra egg and use milk instead of water and melted butter instead of oil, the cake does turn out denser, and moister. Better yet, go to the recipe section and check out the "durable cake for 3-d and sculpting" recipe. That is made specifically for what you need.
deb
Almost word for word what I was gonna say... hey, who's been readin my mind??? 
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