I've searched and searched and searched and I cannot find a MOIST white cake recipe that I absolutely love. Does any have one that they are willing to share or do you recommend any websites for me to check out? Please let me know.

i have one from the cake doctor. Do you have that book? If not let me know, I'll send it to you. I substitute the almond flavor instead of vanilla and use 1 whole egg and 2 egg whites. I can't remember the whole thing off the top of my head, but I think it's the brides cake.

I have the cake mix doctor but I didn't think the bride's cake was white enough. When I bake the bride's cake recipe my cake looks yellow.

Do you add something else to this cake mix?

By the way this is one of my favorite recipes so if you know how to doctor it up even more please share.

Hi I once got that book from the library but there were so many recipes I didn't know which one to try and I never tried the brides cake recipe would you be nice enough to e-mail me this recipe? Thank you!!!

wooops forgot to leave my e-mail [email protected]

I sent you the recipe. I hope you enjoy it.

Oooh! Could you send me the recipe, too?
I'm looking for a really fabulous whote cake recipe for my sister's birthday party this weekend and am having trouble finding one.

My email is: [email protected]

And if the bride's cake isn't white enough for you, what do you do to whiten it up?

Thanks in advance.

Chrisrich, I sent it to you.

I never tried to get the batter whiter so I couldn't tell you how to do this. Maybe you could use the egg whites instead of the whole egg.

Someone else maybe the expert on this.

I think it is the egg yolks to cause the cake to look a little yellow but I don't know what else to use. I'm afraid the recipe may not taste the same if I use only egg whites. Besides, the recipe calls for 3 eggs not egg whites.

That's interesting because a true white cake should only all for egg whites. The yolks will definitely add color.....try it again without the yolks. If it calls for 3 eggs....about 4-5 egg whites should be fine.

Good luck!

The Whimsical Bake House white cake is excellent. It is a scratch cake; but, I have had consistent results with it. My family loves it. Especially when its filled with a thin layer of rasberry jam and rasberry mousse.

I posted a recipe on this site, Classic White Cake II, and I love it! It turned out great for me.

Melissa

Could I get this recipe also? My email is [email protected]
Thank you in advance

I have used the recipe from Cake mix dr, I think if you use only the egg whites it will definitely give you a more white cake, but will also be less moist, and isn't that what you're looking for? I often use the whole egg in just plain mixes, I just let my customers know it's not a true white, they are fine with it because it tastes better!

May I have the recipe too..... [email protected]
Thanks bunches...
I'm going to try the one that was posted on here as well...
Thanks bunches,
cakegal

If you use the Cake Mix Dr. recipe, put only egg whites and then add 1 cup sour cream, would that offset the dryness but keep the whiteness? Janice

I use Duncan Hines Classic White mixes for all my white cakes and they are very moist. I get compliments ALL the time about the moistness. They call for three large egg whites, 2 Tblspoons oil and 1 1/3 cup water. If my eggs are smaller than then I just use one additional egg white to make up the diference (per egg). I have also substituted half and half for the water for extra richness but normally just use the package directions. I've been trying some other white mixes lately (though not for customers, just my guinea pigs) but always come back to this. It makes a very pretty white cake.

For those who requested, I sent you the Bride's White Cake recipe.

I guess I'll need to add just the egg whites to get my true white cake. However, this particular recipe is so good the way it is I don't think I should tamper with it.

Just as Jessica mentioned, I'll just make sure my customers are aware that it isn't a true white cake.

Agent,

Thanks again for the recipe. I tried it for my sister's birthday over the weekend. I used 4 or 5 egg whites instead of the 3 whole eggs. I made a LOT of cake and after it put together, I couldn't tell which one had 4 and which one had 5 egg white.

It all tasted excellent, if I do say so myself. And I'm comfortable sying that because I got lots of comments from the other people there. It was very moist. Our waitress at the bar even took my name and number to possible do her wedding cake!

That's great chrisrich!

Thanks for letting me know. Now I'll have to try this.

Oh and congratulations on a possible future wedding cake order.

peacockplace I think I'll try adding the white chocolate pudding next time. Thanks for the idea!

I have seen the white chocolate pudding. I missed something, what are we doing with the pudding?

Lisa

really! mmmm that sound yummy

How do you do the text in a box as you did above.

Lisa

Lisa[/quote]

Just click on the "quote" icon on the top right corner of posts to quote it.[/quote]

Thanks,

Lisa

We're adding white chocolate pudding mix to our Duncan Hines white cake mix. I haven't tried it yet but I bought the pudding today.