White Almond Sour Cream Cake....omg!
Decorating By karenm0712 Updated 9 Mar 2007 , 2:21am by jamiesue
There is the White Wedding Cake recipe in this site:
http://cakecentral.com/cake_recipe-2131-White-Wedding-Cake.html
I think it could be comparable if you added some vanilla and almond - it's my other favorite cake to make from here on CC and it's from scratch.
Rachel
HI all...
I have been using this recipe for all my cakes...after searching and baking and searching and baking, i came across this recipe somewhere ..i cant remember where..i have never used just the egg whites but everything else is exactly the same. I have done many flavors..Vanillia, french Vanilla, choc, yellow, white, lemon, strawberry ( it makes the BEST strawberry cake EVER )
i have had more people go on and on about this cake ...i just did a 6 yr olds b-day cake and her mom called me that night and wanted to know if i made all my birthday cakes like that or if hers was special..she said it tasted like a really expensive wedding cake...lol...
if yall have not tried this you really need to...its great...it stacks well , and shapes well also cause ots dense.
and to the ones of you who posted the filling ideas ..thanks...cause i can never think of what to fill cakes with!!
I know you don't need to add any pudding to this recipe. BBBUUUTT I have a recipe I developed with a pudding and wondered how it would do with it. Has anyone tried it yet. I would hate to waste all the ingredients if it won't work. I totally love it the way it is in the main recipe but I have some flavors made with the puddings. That I think would be enhanced even more.. Thanks
bob - you said you tweak your version. Care to elaborate.
Sorry, I just saw that post. I always add 2 TBSP dry egg whites to this recipe (both the single and double versions) to give it volume without adding richness. I also increase the flavoring from 2 tsp each to 1/2 TBSP each (or in case of all Vanilla, 1 TBSP Vanilla.) I like a little stronger flavor, it doesn't taste "washed out." But that's just my preferance. I also sift everything (my students tease me about my love of the sifter!) 
That takes out all lumps (which don't necessarily come out when mixing...)
and gives it a lighter overall texture in the final product. But that's just me! 
Isn't 1/2 tablespoon equal to 1 1/2 teaspoons? So that would be a decrease in flavoring (from 2 tsp)? (Except, of course, the 1 T of Vanilla) Or maybe I'm reading it wrong?
Isn't 1/2 tablespoon equal to 1 1/2 teaspoons? So that would be a decrease in flavoring (from 2 tsp)? (Except, of course, the 1 T of Vanilla) Or maybe I'm reading it wrong?
Yes, you're right. Going from 2 t. to 1/2 T. is definitely a DECRERASE in flavoring. And the addition of the powdered egg whites might be the reason you feel it's been coming out dry and you need to add pudding. Just a thought!
She probably meant 1 1/2 T. That's all I can think.
Rachel
My math (or lack thereof) is legendary, and this is yet another example of that! I go from 2 tsp each to 3 tsp each. 3 tsp = 1 TBSP, not 1/2 TBSP as I incorrectly wrote. 
So I do increase by 1 tsp the amount of flavoring, which is why I said increase, not decrease. OOOOIIIIEEEEEEE!!!
About the powdered egg whites, I've been doing that for years and never had a problem. I'm also a loyal fan of DH brand but for whatever reason I'm having troubles only lately. I have never had success with BC or P*llsb*ry mixes, no matter what I did with them. 
I'm making two more of these cakes for a tasting this weekend, the white (almond) and the lemon version. Will keep you posted on how they turn out! 
Okay, now you guys have me started, I'm gonna have to make this cake, but I have a question...When you guys talk about the different flavors, do you just use different flavor of cake mixes? So you could use orange cake mix or any flavor that might sound good? I don't care for orange, that was just the first one that came to mind..=)
I just experimented with this recipe. I made half and added the 1 1/4 tsp of baking powder that someone mentioned and used splenda instead of sugar and this came out great! (I say experimented because I used the splenda. I use splenda in place of sugar where I can so I do a lot of experiments because the splenda doesn't always work.) Now I can't decide between Red Velvet and this for my Valentine's Day cake!
Yes, DH new formula is bad news with this recipe -- turns out all dry and crumbly. Use Betty Crocker or in a pinch, Pillsbury.
That really does explain it. I love this recipe but all of a sudden my last few batches seemed drier than normal and I know I make it the same way all the time. Thanks for the heads up, I'll have to try Betty Crocker.
my husband thought this was the best cake he had ever eaten, great
marsha 
Yes, you can sculpt with it- it's what I used for my football cake! I can't say about the sports ball pan for sure since I don't have one, but I don't know why it wouldn't work with it. As far as the different flavors, I'm pretty sure there are some good methods mentioned in this thread...
Okay, I just saved this recipe in my favs. I really want to make it for myself and use my recipe for fresh raspberry filling. The combination than that, except maybe fresh blackberry filling. Oh, maybe a custard and fresh strawberry filling. Is it dense enough to carve?
Amy
For those of you who have made cupcakes, do you cook it the same amount of time as regular cupcakes, and could someone give me advice as to how to fill the cupcakes with the fillings? Thank you in advance....
I'd say cook them about the same time as regular cupcakes, to fill: I use a number 12 tip and go through the top!
Oh, one more thing....What all kinds of fillings taste good with this cake? I'm going to be making cupcakes for the tax lady, her mom, and the folks at Physical Therapy and I thought I'd make an assortment. So Please any ideas would be great. I got the raspberry one from the beginnning of the post, but what would be some more good ones?
i think a chocolate ganach filling, maybe even with some crushed up nuts would be good. or maybe apricot. i think anything since it's a white cake would go well.
I wanted to let you all know what combinations I tried with this cake, I was a busy little baker; Raspberry filling as previously mentioned is delicious, Lemon curd, fresh blackberries w/ whipped cream, cookies and cream. I also made the chocolate variation and tried it with the raspberry, cookies and cream, I made a filling of buttercream mixed with white & dark chocolate chunks mixed with lingonberries, and a raspberry & chocolate buttercream filling.
Quote by @%username% on %date%
%body%