Hi all,
I'm making a practice cake this weekend as a trial run for my first wedding cake due March 19th. The bride wants all white cake. I usually just use a mix, but I'd like to add something to it to make it taste extra special. Does anyone have any secrets they'd like to share of how they make their "ordinary" cakes taste "wedding-special"? A lady I met in the grocery store once told me she uses French Vanilla mix and adds extra vanilla extract and butter flavoring. Any other suggestions?
Thanks!
Tracy
When I use a mix I add in sour cream and vanilla. I don't know how particular your customer is or what you prefer but I'm fond of adding in orange flower water and rosewate, though not together. Not a lot, but enough to give it a different taste than usual cake.
Do you have the Cake Mix Doctor book? There are a lot of ways to doctor up cake mixes in the book that make it taste better than just a mix. Good luck on your cake! 
When I used french vanilla pudding in my white cake mix it turned it yellow. I would use just regular vanilla pudding or cheesecake flavored. And instead of water I use Vanilla coffee creamer or milk. I also add an extra egg and use canola oil instead of vegetable oil (there's less flavor in canola than vegetable).
Does the cheesecake flavored pudding add the flavor to a white mix? I was wondering if adding that flavor would jazz up a white mix?
Does the cheesecake flavored pudding add the flavor to a white mix? I was wondering if adding that flavor would jazz up a white mix?
Actually, I use this pudding with almost all of my cake mix flavors, it adds a nice smooth taste. Also, on white cakes, I go ahead and add the egg yolk unless the customer strictly says "I want a perfectly white cake." It just seems to keep the cake more moist. And for really firm, moist cakes, especially if I'm carving and shaping, I add an extra egg to the recipe. I don't know if there's any science to it, but it seems to help.
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