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Posts by MacsMom

I would never ship a cake!  Unless it was a pound or mud cake with no filling, and one layer. Ground ship, but I don't know if UPS or FedEx is best.
I  don't know how their syrups are, but I did not like their flavorings. If they are similar toTorani, then you'll have to reduce the sugar and add an extra egg white.
In the google doc in my signature, there is a scratch version listed (I think it's the 3rd recipe)
The cake mix is just "white" - White Almond Sour Cream is the name of the recipe by Rebecca Sutterby. You can use any flavor, though: Yellow, vanilla, etc.   I prefer BC because it is more sifted, for lack of better description. Other mixes tend to have tiny clumps if I don't sift it, which leaves white spots in cakes that I add food coloring to. BC also has less of a tendency to sink than others I've tried.
In my signature line, you will find the link to the recipes.
So you basically just omitted the eggs and used 2-2/3 cups soda?
 Welcome to Cake Central!  I learned everything I know here, so glad this thread is helping others create a fun list of flavors.
It is White Almond Sour Cream. When I first made the recipe I fell in love, and then began experimenting with flavored creamers; it has evolved with help from everyone.   There is a recipe for a scratch version on the google doc.
All the stirring breaks down the stuff that allows cakes to rise (thickens the gluten?).  But mine have been coming out fine.They don't rise as much, but they also are not overly dense. I even prefer the texture.   I just dump a huge glob of color in all at once, and use a large spatula to stir it in. If you still have trouble, add another egg white or use all water (no creamer).
Oay, I tried to change the "share" access. It now says anyone with access to the link can view it. Try it and let me know!  http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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