I am going to attempt to make a (roughly) spherical cake. The plan is bake two hemispheres, then put them together into a sphere. However, I'm rather concerned about the stability of the cake.
I would prefer to use a boxed mix (to keep the overall preparation simpler) -- but I don't think that "moist" and "fluffy" cake is going to be able to hold itself up in a bowl shape
\_/ let alone support another cake set on top of it.
Is there a way to stablize or "firm up" a boxed mix to make a denser cake, or should I look for a from-scratch recipe that's intended for sculpture or building?