I’m new to the whole baking scene, so this is my go to recipe for every cake. I tried other ‘doctored’ cake mix recipes and all of them were too moist and crumbly to hold up to fondant or carving, so when I discovered this one, I just stuck with it. If I ever get adventurous and start baking from scratch, then I’ll probably still use this as a ‘carved’ cake recipe, but for now I use it for everything.
Baker from The Epicurean Delight - Falls, PA
