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White ALMOND SOUR CREAM CAKE

post #1 of 18
Thread Starter 
can I make a yellow almond sourcream cake out of the WASC recipe but just use the yellow cake mix and add the egg yolks?

Will it mess up the recipe? maybe the sourcream and the eggyolks may make a bad combination?

don't know really blank.

Help CC icon_cry.gif I have my first cake order for a babyshower cake on the 26th and really don't want to mess things up... i would of gone with the WASC but they want a yellow cake instead.
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post #2 of 18
I've made a yellow cake using that recipe and it came out wonderful. I love that recipe. I've used it for white (of course), chocolate, lemon, yellow, and rainbow sprinkle. They all turned out great.
"Who's better then me...no one in this town" Duff Goldman
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"Who's better then me...no one in this town" Duff Goldman
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post #3 of 18
That will be just fine. i just did a butter recipe withthe sour cream and almond. AWESOME!!! It will be wonderful!
post #4 of 18
anytime people want a yellow cake, i just do the white cake mix and add the egg yolks. They think it's yellow, but I don't really like the taste of yellow as well as I do the white.
post #5 of 18
Could someone provide a link to the White Almond Sourcream Cake Recipe? I tried to search for it, but couldn't find anything. Sounds great and I'd like to try it. Thanks.
post #6 of 18
Thread Starter 
Same here Xandra83 I hate the taste of the yellow cake/yellow butter cake mix...

I think even though it's enhanced you can still taste the box cake mix. it has that strong cake mix taste....

I thinkt he white mix with the whole egg will taste better and they will think it's yellow icon_rolleyes.gif How does it taste?
Never judge a Person by their outward appearence look deep into their hearts. Looks could be deceiving.......
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post #7 of 18
Am I the only one who thinks that boxed white cake mix tastes like cotton candy? Something about the texture and the sweetness. I like the White Almond Sour Cream cake, but it still reminds me of cotton candy.
post #8 of 18
kellykake,

The recipe for WASC cake isn't in the recipe section, try searching the forums. Several people have posted it in threads. icon_smile.gif

Diana
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If at first you don't succeed, eat it and start all over!


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post #9 of 18
Quote:
Originally Posted by kellykake

Could someone provide a link to the White Almond Sourcream Cake Recipe? I tried to search for it, but couldn't find anything. Sounds great and I'd like to try it. Thanks.



Me too. I'm having the same problem. icon_cry.gif PLEASE somebody share the recipe (or a link). I wanna try it too.
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post #10 of 18
Thread Starter 
Here's the website enjoy!!!

www.recipezaar.com/69630

By the way i do liek the white cake mix over the yellow has a kinds more natural low preservative taste to it. I don't find it taste liek cotton candy but all our tastebuds are not the same....

diamondsmom
Never judge a Person by their outward appearence look deep into their hearts. Looks could be deceiving.......
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post #11 of 18
Ok, I'll post the recipe:

White Almond Sour Cream cake

2 boxes white cake mix
2 C all purpose flour
2 C sugar
1 1/2 tsp salt

2 2/3 C water
4 T oil
2 tsp vanilla
2 tsp almond extract
2 C (16 oz carton) sour cream
8 egg whites (or 4 whole eggs)

Bake at 325



I usually make this recipe with yellow cake mix, whole eggs and I add 3 tsp vanilla and one tsp almond to make it more of a vanilla cake. Lately I like to use one DH butter recipe mix and one PB or BC yellow mix. It comes out great pretty much however you do it! You can halve this recipe too.

Courtney
Courtney
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post #12 of 18
Thank you Thank you Thank you! icon_biggrin.gificon_biggrin.gificon_biggrin.gif
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post #13 of 18
here is the recipe for single or double plus variety of flavors to make:

White Almond Sour Cream Cake

Double recipe:

2 boxes white cake mix (I use Betty Crocker)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons salt
2 2/3 cups water
4 Tablespoons oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups (16 oz carton) sour cream
8 egg whites

Single Recipe:

1 white box cake mix
1 cup flour
1 cup sugar
1 cup (16 oz.) sour cream
¾ tsp salt
1 1/3 cup water
1/3 cup oil
1 tsp almond flavoring
1 tsp vanilla
4 egg whites

Stir all dry ingredients together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325

This recipe makes; one 14" round + one 6" round OR one 16" round OR one 12" round + one 10" round OR one 12" x 18" sheet cake OR one 12" + one 8" + one 6" round OR 22 petite loaves

Half recipe makes: two 8" rounds OR two 6" rounds + 6 cupcakes

Double recipe double recipe makes: one 18" round + one 10" round

Notes: it's a denser cake so it won't rise up like the others...! Fill pans 2/3 with that stuff

Chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.

Liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe

Berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #14 of 18
Thread Starter 
will the double recipe be enought o make a large square sheet pans. to get it high enough to torte into 2 layers and fill? or should i triple the recipe icon_rolleyes.gif
Never judge a Person by their outward appearence look deep into their hearts. Looks could be deceiving.......
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Never judge a Person by their outward appearence look deep into their hearts. Looks could be deceiving.......
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post #15 of 18
leana:

Thanks for posting the single recipe. i tried to half the regular recipe and I thought it seems a little dry. maybe your single recipe will work better. The only question I have is this: Why is there more oil in the single recipe (1/3 cup) than there is in the double recipe (4 T which equals 1/4 cup, right?) Just curious if this was correct or possibly a typo?
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