AI know no one will probably want to share: but if anyone doesn't mind to private message me with a moist white & vanilla cake recipe that they use I would much appreciate it. I am kinda also looking for someone to help me along the way of my cake decorating; someone I can turn to for direct questions. A mentor sort of. I am self taught but I'm sure there's easier ways for many things. Thank you!

Everyone will mentor you.

published in The New Doubleday Cookbook and they call it appropriately, White Wedding Cake However it is a little golden in color - egg yolks & real vanilla -

Golden Cake

6 cups sifted all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 cups milk at room temperature
2 teaspoons vanilla
1 # butter or margarine or 1 1/3 cups margarine with 2/3 cups vegetable shortening
(the margarine is not vegetable spread)
4 cups sugar
8 eggs at room temperature
2 teaspoons lemon extract
2 tablespoons finely grated lemon rind (optional)

Preheat oven to 325. Sift flour with baking powder and salt and set aside. Combine milk and vanilla and set aside. Cream butter until light, add sugar gradually, continue to cream until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon extract (and rind). Add dry ingredients alternately with milk beginning and ending with the dry and adding about one sixth of the total at a time. Beat just until smooth. Spoon into 1 ungreased 13" and 1 ungreased 7" pan lined on the bottom with wax or parchment paper filling no more than half full - this is a high-rising batter. Bake larger layer 60-65 mins until it pulls from the sides of the pan and is springy to the touch. Cool upright in pan on wire rack 10 mins then loosen and invert on rack peel off paper turn right side up and cool thoroughly. If you make 3 batches you get two 13", two 7" and two 10 " layers. Make cupcakes with any leftover batter. This is from The New Doubleday Cookbook 1975.

Real good cake. And this recipe is not real fussy - can be halved. Excellent.

And then I use Sylvia Weinstock's yellow cake recipe which oddly enough comes out white enough to be a white cake. She has two yellow cake recipes. I use the older one that does not have milk. You can google it.

But be advised that I learned to my own satisfaction from testing that these scratch cakes will change their texture enough if friged to be deemed 'dry'. It really isn't 'dry'. It's just that the butter firms up and does not 'relax' at room temp. Because it is firmer, when we swallow it's a littel scratchy a littel fuller in the throat going down thus 'dry'. but not really. If you microwave them they are restored to their original lovely brilliance. So all that blather to say I don't use these for tier cakes--just family cakes.

http://homecooking.about.com/od/cakerecipes/r/blc13.htm

For what it's worth, I miscopied this formula into my recipe book and I used 2.5 cups of cake flour for years without any problems. I also use 2 whole eggs and 2 egg whites.

Thank You so much. i will have to try this out! My parents have the original Double Day cookbook & theres another one, both from the 70's/80's. I LOVE those cookbooks but my parents wouldnt let me keep them. I typically use cake mix's but im tired & wore out from them. sure theyre convenient & easy to doctor but some people can tell the difference. And every scratch cake/cupcake i make taste horrible.

Look for these and other cookbooks on ebay.  Usually very reasonable.

Thanks :) ill be sure to look on ebay. hope i can find them!

Another great place to find old cookbooks: www.abebooks.com they are used but they tell you up front what condition, which edition, how much shipping is.  VERY reliable--I have never had a problem.