Hi everyone! As you can see, I'm new. But can someone tell me if there is a secret to making a white cake WHITE? I've omitted the egg yolks, but I'm still yellow.

I'd love tips for scratch AND box mixes.
Thanks SO much!

I find the pure vanilla extract makes it a bit yellow, if you are using that.

I like the taste better than the artificial, though

Ok that helps with my scratch cakes because I do use pure vanilla. Thanks!

Any idvice for the box?

DH classic white

Wilton also makes a white food color; it comes in a small plastic bottle. I put 1-2 whole eggs, vanilla and the white color in a separate bowl and mix, then I add that to my batter.

Good info

Awesome! I do use the DH Classic White, but I've still been on the yellow side.

I have some of that Bright White stuff. I'll try that.

Do you think it could be the water? I know that sounds weird, but they taught us that the water WILL affect icing color (allthough I haven't noticed a difference and have tried the filtered from my fridge and bottled.)
Thanks everyone. I really do appreciate your help.

MOre advice still welcome.

I haven't heard anything about the water. That's interesting. I usually use milk, though.

Hi...Have you tried the white cake recipe in Martha Stewarts new baking hand book? it is white. the outside looks like a regular yyellow cake but when you cut it, it iw white white. no white colour added. its a good cake too. nice and moist and just great.

No I don't havethatbook. But thanks!!

You all areGREAT!!

do you want the recipe?

SURE!!!! And thank you VERY MUCH!