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White Almond Sour Cream Cake....OMG! - Page 8

post #106 of 178
1/31/07 at 1:31pm
You guys have me so excited. icon_biggrin.gif I can't wait to try this cake. thumbs_up.gifthumbs_up.gif
Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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post #107 of 178
1/31/07 at 2:52pm
I have never liked cake all that much, (I'm a cut-out cookie lover). It may be all that thick icing that I end up scraping off. But this one sounds like it will taste good.
Will it stand up to being stacked and decorated with RBC or fondant, etc?
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Heart/Double Lung Transplant-04/10/99
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post #108 of 178
2/1/07 at 7:55am
Ok, after reading this entire post, I HAD to try this cake... and it WAS awesome! I actually halved the recipe and made cupcakes, and they are great!! I believe that I will start making this for all white cake orders I get!
Trish

<---My boys and my niece.
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Trish

<---My boys and my niece.
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post #109 of 178
2/2/07 at 12:46am
Rosery, the cake does very well with fondant. It's what I used for my course 3 final cake.
~~~Erica~~~
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~~~Erica~~~
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post #110 of 178
2/2/07 at 1:02am
Can someone tell me if the cake needs to be refridgerated because of the sour cream?

Thanks,
Kristine
Kristine
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Kristine
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post #111 of 178
2/2/07 at 1:08am
I am not sure of the answer. But I haven't and I have made this cake with different variations 4 times. And I haven't had any problems.. Maybe I was lucky. But I think it tasted just fine.
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post #112 of 178
2/2/07 at 1:37am
I kept it out of the fridge for 4 days and it was still good. It was well covered, and the weather has been cold ( well cold for california)
~~~Erica~~~
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~~~Erica~~~
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post #113 of 178
2/2/07 at 1:57am
yummy, i can't wait to try this recipe. but one question, could i easily just divide the recipe in half?
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post #114 of 178
2/2/07 at 2:03am
The full recipe yes you only use one box of cake mix and half everything else. And there was even another person that divided it again with half a mix. You can read back through and see what see did. But half definately works thumbs_up.gif
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post #115 of 178
2/2/07 at 2:12am
this cake is in the cake mix Dr. book
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post #116 of 178
2/2/07 at 10:26am
Is this cake supposed to come out really dense? I made the full recipe and frosted it with the BC Dream frosting. It tastes great...but is difficult to cut. The cake is not dry, but it's also not fluffy like a normal cake either. Did I do something wrong...or is is supposed to be like that?

I've also had the cake in the fridge because of the frosting0 (has milk in it)...but it was really dense even while it was cooling.
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post #117 of 178
2/2/07 at 10:44am
This is my absolute favorite cake, actually I don't really like cake so this is about the only cake I eat and enjoy. Anyway, it is a really dense cake, more like a pound cake than anything so don't worry, you didn't do anything wrong.
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post #118 of 178
2/2/07 at 1:29pm
i should try the recipe out before i ask anymore questions but is there a way to make the cake lighter rather then a dense cake? thanks!
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post #119 of 178
2/2/07 at 5:41pm
Let me jump on this bandwagon now! I made it with a French Vanilla cake mix. It wasn't as almondy as I hoped, but I figured that was because of the vanilla already in the cake mix and the 2 tsp of vanilla were overpowering the almond - so I think I'll cut down the vanilla next time as I love working with French Vanilla cake mix.

YAY!

Rachel

Tolinda,

Someone in this massively long thread added extra baking powder to make it lighter and said it worked - look for her post!
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post #120 of 178
2/2/07 at 6:34pm
Is there a way to make this recipe from scratch? Has anyone tried this?
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