I am going to be making a 3-tier cake in February. It will be all white cake and I just realized how many eggs its going to take.

What do you do with all of the egg yolks? I want to use them for something, I hate throwing away perfectly good food.

http://bakingdesserts.suite101.com/article.cfm/using_up_leftover_egg_yolks

http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/left-over-egg-yolks.aspx

http://www.cakecentral.com/cake-decorating-ftopict-660683-yolks.html

http://www.cakecentral.com/cake-decorating-ftopict-658297-yolks.html

http://www.cakecentral.com/cake-decorating-ftopict-615324-yolks.html

http://www.cakecentral.com/cake-decorating-ftopict-607924-yolks.html

French buttercream, pastry cream, lemon pie filling, cream made with egg yolks & sugar with whipped cream folded in (just saw this on Chopped). You can freeze them until you are ready to use them.

The rich and decadent possibilities are making me hungry!

I use powdered egg whites for my WASC cakes. The only time I use a fresh egg is when I do a chocolate cake that calls for whole eggs. Using the powder means no extra yolks to store and use.

Whole Foods carries a 64oz "jug" of Eggology egg whites for about $20, and it'll last a couple of months. No preservatives, it's a clear plastic container so you can see the clarity, and I think that the quality is outstanding. The time saved on cracking and separating eggs is worth every single penny.

thanks so much for the rapid replies. You have given me a ton of options!! Thanks again!

Here's one more...I don't usually have a lot at one time so I cook them to feed to my australian sheppard...makes her coat shiney...sorry if I'm way off base, it's just been that kind of day

http://joyofbaking.com/YellowButterCake.html

I'm so glad you asked this. I was just looking into making real buttercream icing with egg whites but I didn't know what to do with the yolks.

I use SMBC, but I buy whites in 5 liter jugs! It's better that way because there's no waste.

I use them for creme patisserie, lemon pie filling and for making icecream (not commercially, just for the family!)

You can freeze them in small lots in ziplock bags, like you would egg whites.

If you use my *original* WASC recipe you use whole eggs -- no yolks to throw away
I can't find it right now but I have posted on the 'net several times recipes for 12 yolk cookies.
Several yrs ago on another site someone said they did a study and found there was little cost wasted if they were just thrown out. Feeding them to the dog is another good way to use them.

I use the pasturized egg whites in a carton (Just Whites brand) whenever I need just the whites, including for icing! It says on the carton "not good for meringues", but I add 1/8th tsp cream of tartar for every 3 tbsp of whites (= 1 lg egg white) and it's never given me a problem.

This has come up on a couple of threads. Here is I the one that I participated in...I think there are more.

http://www.cakecentral.com/cake-decorating-ftopict-582358-yolks.html

You could make scratch custards and puddings for your family.

I do think our dogs would volunteer to take them off our hands. They are such helpful dogs.

I like to use whole eggs and real butter in my cakes. I just have to let people know that my cakes are not "white".
I do appreciate those who recommended using the pasturized egg whites from the containers. It sounds like a time and money saver.

-Debbie B.

I used to use 8 egg whites in the WASC batter, but now I use 6 whole eggs.

scratch custard is great!

I'm so glad this thread was started! Thanks all for the recipes and suggestions!