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White Almond Sour Cream Cake....OMG! - Page 3

post #31 of 178
Quote:
Originally Posted by missyek

Gets even better with the raspberry filling! thumbs_up.gif I love it with a whipped cream/raspberry filling--to die for! I just got a recipe from Tastefully Simple for a raspberry mousse that I am dying to try with it. The recipe is just 12 oz. of coolwhip, 8 oz. of softened cream cheese and the Tastefully simple Raspberry Divine sauce (how ever much you want to add) and just whip it all together. It is soooooo yummy it would make a perfect filling!



How much of the jar (10.8 oz) of simple raspberries do you use when mixed with the 12 ounces of cool whip and the 8 oz of cream cheese?
Thanks so much........
Margie
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Margie
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post #32 of 178
I made this cake for an Anniversary in October. I used a raspberry mousse filling and buttercream icing.

The raspberry filling I used is this..

1 quart of heavy cream
1 (4 serving size) box of instant vanilla pudding.

Mix the pudding into the cream and whip (like making whipped cream). Add 1/2 to 3/4 cup of good raspberry preserves. Very yummy! icon_wink.gif
and not sweet.
Ginny
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Ginny
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post #33 of 178
How about that lemon version of this cake??? Anyone???
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 #34 of 178
How do you make the chocolate variation of this cake? I saw that you have to change the 8 egg whites to 6 whole eggs. Then do you just add powdered baking chocolate? Any extra sugar? Thanks.
post #35 of 178
Quote:
Originally Posted by butternut

Quote:
Originally Posted by missyek

Gets even better with the raspberry filling! thumbs_up.gif I love it with a whipped cream/raspberry filling--to die for! I just got a recipe from Tastefully Simple for a raspberry mousse that I am dying to try with it. The recipe is just 12 oz. of coolwhip, 8 oz. of softened cream cheese and the Tastefully simple Raspberry Divine sauce (how ever much you want to add) and just whip it all together. It is soooooo yummy it would make a perfect filling!



How much of the jar (10.8 oz) of simple raspberries do you use when mixed with the 12 ounces of cool whip and the 8 oz of cream cheese?
Thanks so much........



Ha! The recipe does not say. I think you just add to taste, but I don't think that requires a lot.
Missy

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Missy

"It's the truth. It's actual. Everything is satisfactual. It's a zip a dee doo dah day!"
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post #36 of 178
I don't know where you can see the variations. they were attached to the copy of the recipe I have.. Here is what I have though.

- For a chocolate version, substitute chocolate cake mixes, replace almond extract with more vanilla and use 6 whole eggs instead of the egg whites.

-For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

The lemon version came form somewhere else and here is that one. They are all very good!
PS this is a half recipe.. just double to get the same amounts as the original White Almond Sour Cream.

Used a single DH Lemon Cake Mix
1 cup flour
1 cup sugar
1 1/3 cup water
1 cup sour cream
3 large eggs
2 Tbsp oil
1/2 tsp salt
2 tsp vanilla
1/4 tsp lemon extract
and the grated rind of one lemon
post #37 of 178
Bless you Bonnie!!! icon_biggrin.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 #38 of 178
I am always looking for cake flavors to experiment with, I can't wait to try this one!
post #39 of 178
I use the same recipe that karenm0712 posted. It is AWESOME.

Here's the link to it on CC:

http://www.cakecentral.com/cake_recipes_id-add_box-2322.html
post #40 of 178
Thank you, Bonnie!!
post #41 of 178
OMG this recipe rocks. icon_surprised.gifthumbs_up.gif I made the cupcakes last night. I had to try some and I couldn't believe I ate 6. The weren't frosted (I don't care for frosting imagine that) Anyway when kids got home from school today they had them. And my DS is like mom I love you so much will you make me some more. He ate 7 or 8. I am going to try this with other flavors now. All I can say was why didn't I try this recipe sooner. icon_eek.gif Thanks for posting this thread. thumbs_up.gif
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post #42 of 178
I just made this cake, too. OMG you're right... it is so good!!!

I made half the recipe, but I added 1 1/4 tsp. baking powder because I like a fluffy cake. It made a 10x10 square exactly and baked up beautifully. It wasn't crumby, but it was nice and soft and moist without being dense. The perfect cake. I can't wait to try the yellow version today.
post #43 of 178
that recipe is definitely a must try - but could someone please tell me what white and yellow cake mixes are ? icon_confused.gif
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post #44 of 178
Thread Starter 
I am going to make this cake AGAIN this weekend....trying to eat healthy STINKS right now!! icon_smile.gif

jules06 - from what I know a white cake mix uses only egg whites and is more of a vanilla cake. The yellow mix uses whole eggs and has more of a butter taste.

HTH's!

Off to clean my kitchen so that I can start baking CAKE! icon_razz.gif
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post #45 of 178
I make this recipe all the time, but usually as a yellow cake. Everyone loves this cake!! I just use yellow mixes, 4 whole eggs, and I use 1 T vanilla and 1 tsp almond extract for flavorings. I buy 60 oz buckets of sour cream for about $5 at Sam's Club so this cake is fairly inexpensive to make too.

I would love to hear any variations on this recipe!
Courtney
Courtney
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