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White Almond Sour Cream Cake....OMG! - Page 5

post #61 of 178
I tried this cake last wek and I really do like it! I used pure vanilla extract though; it will not change the color of the cake, but tastes soooo much better, and just a little almond extract. It tasted alomst like angel food cake! I call it Angel Food cake with all the guilt!
post #62 of 178
I'm thinking of trying the lemon version with the raspberry mousse listed earlier, Now I normally frost my cakes with IMBC, do you all think this would go well (taste wise) with the lemon/raspberry combo???
post #63 of 178
I tried the recipe last night. Very easy to make and they did aste very good. I used pure vanilla as well and had no problem with the color. It does kind of remind you of angel food cake, the texture is great!
post #64 of 178
You all have me very curious and drooling from the mouth about this cake. Can't wait to try it. I have a girl scout cake auction Feb. 12th and like to do different things. This years theme is "use your imagination".
I can't wait.
post #65 of 178
I had Betty Crocker Chocolate Fudge mix in the house so I tried it with that. I followed the directions for the wasc, I didn't know there were variations on it icon_redface.gif It was so good!!! I had some buttercream in the freezer and mixed in some cocoa and raspberry preserves, they were gone in minutes. I will definitely be making this again.
~~~Erica~~~
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~~~Erica~~~
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post #66 of 178
I'm making this cake tomorrow. I just have one question... What the heck are you guys doing with all the yolks?!
post #67 of 178
When I did mine I just did the 6 whole eggs and it still looked white. So I don't know your answer
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post #68 of 178
Quote:
Originally Posted by kaychristensen

When I did mine I just did the 6 whole eggs and it still looked white. So I don't know your answer



I think I'll try it that way. icon_smile.gif
post #69 of 178
okay guys...i need a little help. i have been going over this post over and over and am trying to figure out how to make this cake with yellow cake mix. how many eggs? i hope someone can help..... my step daughter is turning 7 this weekend and i would love to try it.
thanks!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #70 of 178
If you are using just the half recipe with one cake mix. It is 3 whole eggs. I hope this helps.
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post #71 of 178
thanks so much! thumbs_up.gif
Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #72 of 178
Houston we have a problem: I've made the WASC cake three times now. The first time it came out great, moist and delicious. The second and third times it came out dry. Has anyone added pudding to the mix? If so, how did it affect the final result?
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 #73 of 178
Glad to see ya'll like my recipe. Back about 5 or 6 years ago, I tried out a boatload of cake recipes one Summer trying to find a great white cake recipe. Some where scratch, others were doctored mixes. What I was looking for was a recipe that had nice flavor, that I could bake with consistent results every time, and wasn't insanely difficult to get in the oven. At the time, I didn't even own a stand mixer and I just wasn't going to stand there whipping enough egg whites to make 350 servings of white cake in one day. Anyhow, the result was me combining ingredients & instructions from a couple different recipes to create the WASC.

For the lemon version, I'd stay away from Lemon mixes. Instead, sub 1 cup lemon juice for part of the water, and use a good lemon extract and zest.

The almond extract can very easily be left out without adding extra vanilla. And I always use real vanilla, too. Leftover yolks -- I just toss 'em -- 'cause what are you going to do with 12 dozen egg yolks?!

Happy baking,
Rebecca Sutterby
post #74 of 178
Quote:
Originally Posted by CakeBaker

Leftover yolks -- I just toss 'em -- 'cause what are you going to do with 12 dozen egg yolks?!

Happy baking,
Rebecca Sutterby



Ummm....make pastry cream? Ice cream? Lemon curd? mousse? german chocolate cake frosting? Key lime Pie? I could go on icon_lol.gif

Stop tossing them - freeze 'em and send them to me!
post #75 of 178
Thread Starter 
I just have to tell you all that I am making this cake AGAIN today! icon_smile.gif I have been craving it all week!!! Thanks CakeBaker for this WONDERFUL recipe!!!!!
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