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White Almond Sour Cream Cake....OMG! - Page 7

post #91 of 178
1/29/07 at 11:41am
Yeah, you have to use about 1/4 of what you would use of normal flavoring when using the Lorann's, It is so concentrated. I was lucky when I first bought it and the lady in the store told me or I would have been in the same boat. Try it again for sure. Dont' be discouraged!
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #92 of 178
1/29/07 at 11:49am
Quote:
Originally Posted by susanscakebabies

Yeah, you have to use about 1/4 of what you would use of normal flavoring when using the Lorann's, It is so concentrated. I was lucky when I first bought it and the lady in the store told me or I would have been in the same boat. Try it again for sure. Dont' be discouraged!



thats funny because i asked the lady at the cake supply store (who is my friend) and she told me i needed to put two in it!!! icon_cry.gif glad i only did one...
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post #93 of 178
1/29/07 at 11:52am
I was told only to add 2 drops into my mixes. Any more and it is way too much. Lorain Oils that is.
Debi Ashwood
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Debi Ashwood
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post #94 of 178
1/29/07 at 11:53am
Oh, no, Good thing you didn't listen, Could you imagine ;-P
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #95 of 178
1/29/07 at 12:00pm
Quote:
Originally Posted by bobwonderbuns

I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?



I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!

Beth in KY
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post #96 of 178
1/30/07 at 9:16am
Devils!!!

I'm on my fourth cake now. My pants are tight and my husband is hugely fat.

Bump - because I want to try the lemon version.

icon_cry.gif
Fogging the view, cupping face to the window, in darkness you make out a spiraling shape...
- TMBG
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Fogging the view, cupping face to the window, in darkness you make out a spiraling shape...
- TMBG
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post #97 of 178
1/30/07 at 4:28pm
Ok, How is it possible for me to forget to put the sour cream in and it still tastes great? It looked bad,but was oh so good. I used strawberry cream cheese filling and cream cheese frosting with it.
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post #98 of 178
1/30/07 at 4:33pm
Quote:
Originally Posted by bethola

Quote:
Originally Posted by bobwonderbuns

I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?



I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!

Beth in KY


How much melted chocolate do you add to the batter? Do you then take away from another one of the ingredients? Did that make sense icon_lol.gif
Margie
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Margie
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post #99 of 178
1/30/07 at 6:32pm
I usually use (for a SINGLE cake mix recipe) a box of white chocolate (can't remember if it's 6 or 8 oz) and then I DO decrease my liquid by that much. Have never had a problem, so far.

Beth in KY
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post #100 of 178
1/31/07 at 9:34am
I was thinking of trying this for the grandkids' valentines day school cakes but wondered how the flavor would go over with kids - Is this the type of cake adults mostly like. I know, kay, you said your ds loved it.

Jodie - thanks for the almond reminder. Will have to check with dd to see if there are any allergies in the classes.

bob - you said you tweak your version. Care to elaborate.

and finally, Cakebaker - as the originator of this recipe: I usually add creme bouquet to my white/yellow cakes. Should I leave the almond out if I do this?
Cake...it's not just for breakfast anymore!
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Cake...it's not just for breakfast anymore!
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post #101 of 178
1/31/07 at 9:40am
Quote:
Originally Posted by joanmary

I was thinking of trying this for the grandkids' valentines day school cakes but wondered how the flavor would go over with kids - Is this the type of cake adults mostly like. I know, kay, you said your ds loved it.




My 7 yr. old LOOOOOOOOVES this cake. Everyone who has ever tasted it that I know of, also LOVES this cake.
WEBSITE:
www.sweetirene.com
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http://www.facebook.com/people/Sweet-Irene/1449116898#/pages/Brooklyn-NY/SWEET-IRENE-llc/254011761835?ref=ts
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WEBSITE:
www.sweetirene.com
FACEBOOK PAGE:
http://www.facebook.com/people/Sweet-Irene/1449116898#/pages/Brooklyn-NY/SWEET-IRENE-llc/254011761835?ref=ts
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post #102 of 178
1/31/07 at 9:43am
Quote:
Originally Posted by butternut

Quote:
Originally Posted by bethola

Quote:
Originally Posted by bobwonderbuns

I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?



I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!

Beth in KY


How much melted chocolate do you add to the batter? Do you then take away from another one of the ingredients? Did that make sense icon_lol.gif


Thanks so much. Gonna try this out
Margie
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Margie
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post #103 of 178
1/31/07 at 10:06am
I have this cake baking right now. My oven is at 325 and it has been baking for 45 minutes, it doesn't seem even close to being done. About how long does this cake have to bake?
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post #104 of 178
1/31/07 at 11:17am
mmmmm...
I love this cake tOO!
~Beth
1 Samuel 8:13~ "And he will take your daughters to be confectionaries, and to be cooks, and to be bakers."
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1 Samuel 8:13~ "And he will take your daughters to be confectionaries, and to be cooks, and to be bakers."
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post #105 of 178
1/31/07 at 1:22pm
I have several nieces and nephews plus DS and DD. They range in age of 4 to 20 and they all loved every flavor I made. Plus I took some to a convience store that has alot of college kids and they were gone before I walked out the door. icon_lol.gif So It is definatley an all around GREAT CAKE for all ages thumbs_up.gif
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