It has been a while since I have posted or questioned but I am back again. I am baking a Wilton 3-d bear cake to be made into a monkey. The mold suggests a “firm-textured cake batter (pudding added mixes and pound cakes). Do not use a traditional white cake as the crumb is too tender. ” Does anyone have suggestions for vanilla cakes from either of Roses cake books? Much appreciated! Thank you.