Decide in advance how many cake mixes you will need for your project. Knowing how many people you can feed with your cake is key.
If I’m building a tiered cake, I use Pillsbury because it’s a denser cake. Duncan Hines is lighter and does well for layered cakes but I still prefer Pillsbury.
This might not seem like a "beef up the mix" suggestion, but I promise you’ll feel so much better about your finished product if it has straight edges and is presented on a cake board.
Here’s a simple little trick: Most boxed mixes call for 3 whole eggs. Instead, use 4 whole eggs and don’t be afraid to go big.
You can take the egg whites to a whole new level by whipping them separately until they form soft peaks, then gently folding them into the cake batter. You’ll end up with a cake that’s super light and fluffy.