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A wedding cake disaster in Savannah made me swear off box mixes forever
I was helping my cousin with her wedding cake down in Savannah last year, and we used a box mix for the bottom tier to save time (you know, the kind that says 'just add water'). The whole thing sank in the middle after an hour in a 350 degree oven, like a sad little crater. We had to rush to a 24-hour grocery store at 11 PM for more flour and eggs to start over from scratch. That extra 45 minutes of measuring real ingredients saved the whole cake, and it came out perfect. Now I won't touch a box mix for anything more important than a Tuesday night snack. Has anyone else had a box mix totally fall apart on them for a big event?
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