Imade a white almond sourcream cake for a friend for her mother's birthday and they couldn't stop talkign about it. They think it was a scratch cake and i cannot convince them that it's not. well i'm leaving it to them now believe your taste .

Have anyone on CC had any rave reviews for your WASC being made from scratch. Would really love to know. I think it will be my signature cake from now on.

What's the best brand and type of Sourcream to use in the cake. i tried many but never seem to liek them??

I buy Land of Lakes sour cream for the cakes I do ... I haven't tried the Greater Value brand from WalMart. I've been tempted to, but just didn't want to try it for fear I'd mess up my cakes.. when it comes to wedding cakes, I take no chances with them!!

Can you guys point me to that yummy-sounding recipe, please? For the life of me I can't find it when I search the recipes.

TIA

I use the GV brand from Wal-Mart--no problems here.

I've also had people say they thought the WASC was a scratch cake; all my customers love it. I personally don't care much for it--I think it's too dense; LOL (of course that's what makes it seem like a scratch cake) but hey, as long as the customers like it, that's all that matters to me!

Ksue,

Here is the link to the recipe:

http://www.recipezaar.com/69630

It is a great recipe and I don't use any special type of sour cream, usually store brand and it is always good. One of my very favorite cakes!!!

Cindy

Oh Cindy,

Thank you SO much! Can't wait to try it.

I made the White Almond Sour Cream Cake today as a test cake for my family and my DH's office. I generally do not make white cakes because white cakes usually do not have much flavor, and they are not moist enough, in my opinion. I have a bride who wants me to try making a white cake for her to sample, but she loves my yellow cake, and will likely choose yellow anyway.

I made the WASC half recipe which made (3) three 8" round layers, not (2) two as indicated in the recipe. I torted the layers and made two 3 layer cakes, one with simple syrup for added moisture, and one without simple syrup. Both were filled and iced with buttercream. There was very little difference in the taste/texture of the two cakes. I had a small piece of each and could not tell much difference in the two. Both cakes were moist and tender and quite yummy. My husband and son and my son's friend tried it, but no huge reaction. My son's friend only had a couple of bites and declared it too sweet. My DH and son both finished theirs. We are not generally cake eaters.

My DH will take the remainder of the cakes to his office to get their reactions and I will post what the results are. I am asking his coworkers for unbiased opinions about flavor, texture, moistness, etc. It will be interesting to find out what they think.

This cake needs no simple syrup - it is a wonderful cake on its own! I make it all the time, it is my "signature" white cake here. I also use the cheap-o Walmart brand sour cream with no problems what so ever. Glad you had a great experience with it!! I LOVE this one!

I did realize it needed no simple syrup, none of us could tell which had the simple syrup and which didn't. I did not use a lot of syrup though, just about an ounce on each of the 3 layers. The "plain" one was was very very moist all on its own. Thanks for the cheap sour cream advice, I go cheap whenever I can, just so I don't have to sacrifice quality.