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White Almond Sour Cream Cake....OMG! - Page 9

post #121 of 178
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
post #122 of 178
Thanks mrsright!

I'll have to try it!
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post #123 of 178
omg i have to search through 9 pages lol. it'll be worth it though! and thanks rachel icon_smile.gif
post #124 of 178
OMG, it is truly an amazing cake! I baked the cake yesterday and left the scraps on my kitchen counter and tasted it tonight and Oh! My! Gosh!! it was so good!! Nice dense cake and wonderful luscious flavor in your mouth. I love this site!!
post #125 of 178
fooby - OT - What a cute doggie!!
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post #126 of 178
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!!
~~Tiff~~

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~~Tiff~~

"Dance as if no one were watching, sing as if no one were listening, and live each day as if it were your last"
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post #127 of 178
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
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post #128 of 178
Quote:
Originally Posted by joanmary

fooby - OT - What a cute doggie!!



OT too icon_lol.gif Thanks. That's my baby boy and the love of my life!! icon_wink.gif
post #129 of 178
Quote:
Originally Posted by joanmary

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!) icon_rolleyes.gif That takes out all lumps (which don't necessarily come out when mixing...)icon_confused.gif and gives it a lighter overall texture in the final product. But that's just me! icon_wink.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #130 of 178
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?
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post #131 of 178
Quote:
Originally Posted by KonfectionKonnection

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!
post #132 of 178
She probably meant 1 1/2 T. That's all I can think.

Rachel
post #133 of 178
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. icon_redface.gif So I do increase by 1 tsp the amount of flavoring, which is why I said increase, not decrease. OOOOIIIIEEEEEEE!!! icon_rolleyes.gif

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. icon_cry.gif

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! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #134 of 178
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..=)
post #135 of 178
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! icon_confused.gif
Lisa
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Lisa
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