Originally Posted by CakesByLJ
ceshell *wavin*... I do still use the White on White Buttermilk cake occassionally; The flavor is wonderful, but I reserve it for single layers only.. It is so delicate, I worry about it.. Besides, everyone seems to want my vanilla butter cake these days...
Originally Posted by ceshell
Even though the Rebecca Rather cake is fragile when it comes out of the oven, once it's cooled down it's fine for layering and also for use in a tiered cake.
Oh come on you chicken, give it a whirl. LOL! The pink cake w/the baby booties in my gallery is this recipe (both tiers; that's the one w/a cracked layer in the middle of the bottom tier) as is the pink cake w/the diaper caddy on top (bottom tier only) - and in both instances each cake was 3 layers. Both of those cakes traveled well fully stacked.
I will vouch for jkalman's recommendation of the SW yellow cake, though; she recommended it to me a while back and I'd say it runs a close second to the RR cake for me. I only prefer the RR because it's lighter and just a little bit more..."something". But both have a great flavor, and I was excited to have a YUMMY denser vanilla cake option.
The RR cake BTW is not a "light" cake in the sense of "lowfat". Who knows though, maybe if you do the nutritional info it is healthier than other white cakes. Sure doesn't taste like it, that's for sure. I feel like a real oinker when I am eating every last trimming and the smallest bits that might be stuck to the pan. I won't let anyone near me when I bake this cake...MINE MINE MINE!ETA: I think the confusion is, it's on Cooking Light's website. But notice that it's actually in their forums. Even people who like to cook light like their cakes fully fatty ROTFL!!!
I know there have been threads debating the merits of scratch vs mix probably since CC was born, and the bottom line is IMHO, as others have said: it's what you and your customers/family like, there is no right answer unless the question is specifically about the use of certain ingredients. For my part, I made the WASC, everyone at the party loved it. But I
could taste that chemical something-or-other, and have opted to not make it again. Maybe I'm nuts, since they all liked it! But I do have a hard time baking something I don't stand behind, and I get a certain thrill from figuring out a good scratch recipe. Lots of heartache too though lol.