I'm with Stabby on this one: work on the mix.
One thing I find helpful is this: listen to relative tones, not absolute tones. In other words, don't listen to the hihat alone and say to yourself, "Man, this thing needs some sparkle and bite! Better turn up the high-mids and the highs." And then you'd listen to the lead guitar/aggressive synth and say "Wow, this thing is disappearing behind the hihat! Better give it some edge!" And then the sparkly pad needs something: "This thing needs to freakin' shimmer!" so you add some high lift, and it continues.
Consider NOT doing that!
Rather, compare each element to every other element in the mix. For example, is the hihat bouncing off the "ess" and "tee" sounds of the vocal? Are the "slap" of the snare and the "snap" of the kick bouncing off one another like ping-pong? It's OKAY if your whole mix is a bit dull.
I find that the top end of my mixes come out better if I mix a bit "dark," and then lift the treble on the WHOLE MIX in mastering. If you don't master your own stuff, give your mastering guy some room to use his ears and his awesome tools! If you master your own stuff (consider getting another set of ears in on the process, though!) give yourself room to make those decisions with fresh ears, in the context of the whole album.
I don't know your style, so maybe for you "guitar" means "nasty acid synth," or "sparkly pad" means "layers of background vocals." Whatever.
Imagine that you're gonna cook some chili. So you taste the tomatoes right when you cut them. "Dang, these could use some salt!" So you add some salt, and throw them in the pot. And then you taste the beans you've been soaking. "Sweet Krishna up a flagpole, these [i[certainly[/i] are gonna need some salt!" So you salt the h**l out of them and throw them in the pot. Same with the beef chunks (you're NOT using ground beef for chili, right?) and the onions, and the peppers. They all "need something," so you salt 'em all before you throw 'em in the pot. And you come out with Campbell's Almost-Palatable Salty Chili Substitute. "Man, this chili is all salt, no body or depth!" When, really, you should have let all the flavors mingle, THEN added the salt. The final product would have benefited from your perspective on the end product. Obviously, this analogy is flawed, since you may marinate your meat or whatever. And once you gain experience, you'll know when it's right to brine your meat, or add salt to the beans if you use a slow cooker (to retain their texture) or wait 'til serving to add ground pepper (so it doesn't get bitter) and all sorts of audio analogies you can infer: Listen to reverbs in context, add distortion sparingly, get clarity first, then obscure, etc.
"Your reality, sir, is lies and balderdash and I'm delighted to say that I have no grasp of it whatsoever." -Baron Munchausen