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Any tips on how to stop a white cake mix from turning yellow?

post #1 of 18
Thread Starter 
I usually use the cake doctor recipes for yellow and chocolate cake and always add pudding and sour cream. Now I have a friend that wants a white cake and specified white, not yellow. If I add vanilla pudding it turns yellow. I'm using Watkins Clear vanilla to help and i could do it without pudding but thought i would check and see if anyone had any good suggestions? I really like all my cakes to be VERY moist and dense.

Please advise. Thanks,
post #2 of 18
Had the same question and googled it...

http://cakecentral.com/t/33205/white-cake-mix-doctoring-it-up-and-keeping-it-white
post #3 of 18
Thread Starter 
Thanks. What did you end up doing? Did you try the white chocolate pudding?
post #4 of 18

A few dots of violet gel/paste color added to the batter will give you a nice, white cake when baked.
 

post #5 of 18
Quote:
Originally Posted by maybenot View Post

A few dots of violet gel/paste color added to the batter will give you a nice, white cake when baked.
 

Cool!!!  I'm going to try that!!!  Thanks!!!

post #6 of 18
Thread Starter 

Interesting, I'll have to try that, but I've already gone beyond my cake testing limit according to my wife.  ;-)

 

What, who doesn't want 3 or 4 cakes in their freezer for a rainy day!?!?!?

 

OK, serious question though.  As I mentioned above, I have really developed a great chocoloate and a great vanilla cake recipe with THE CAKE DOCTOR recipes as a foundation.  I just tried the white chocolate pudding and it still tastes yummy, but then I realized that the only thing stopping this cake from being a true WHITE is the egg yolks.  However, it is been beat into me that you don't skip the egg yolks or you sacrifice flavor.

 

Any thoughts on that or suggestions on how to skip them without sacrificing the flavor?

post #7 of 18

You simply can't have a truly white cake if it's got egg yolks in it.  White cake recipes have egg white only.  Let's say your normal recipe has four eggs and you want it white.  Just leave out the whole eggs and substitute eight egg whites, and for most recipes, at least, you'll be fine.  Yeah...it's going to taste different.  Double up on the flavoring.  Or use a unique flavoring that takes it in a whole different direction.  It just depends on what the desired result will be.

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Everything's better with sugar on it!
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post #8 of 18
Thread Starter 
Quote:
Originally Posted by Crimsicle View Post

You simply can't have a truly white cake if it's got egg yolks in it.  White cake recipes have egg white only.  Let's say your normal recipe has four eggs and you want it white.  Just leave out the whole eggs and substitute eight egg whites, and for most recipes, at least, you'll be fine.  Yeah...it's going to taste different.  Double up on the flavoring.  Or use a unique flavoring that takes it in a whole different direction.  It just depends on what the desired result will be.

Understood, all but one thing.  When you say, "Double up on the flavoring", in order to have it taste "normal" (not almond flavored, etc), should I just add some clear vanilla?  Or do you mean something else?

post #9 of 18
Thread Starter 
Quote:
Originally Posted by Crimsicle View Post

You simply can't have a truly white cake if it's got egg yolks in it.  White cake recipes have egg white only.  Let's say your normal recipe has four eggs and you want it white.  Just leave out the whole eggs and substitute eight egg whites, and for most recipes, at least, you'll be fine.  Yeah...it's going to taste different.  Double up on the flavoring.  Or use a unique flavoring that takes it in a whole different direction.  It just depends on what the desired result will be.

Understood, all but one thing.  When you say, "Double up on the flavoring", in order to have it taste "normal" (not almond flavored, etc), should I just add some clear vanilla?  Or do you mean something else?

post #10 of 18

No egg yolks, no butter, no colored flavorings and no puddings as they tend to all contribute to the yellow color. Sour cream or plain yogurt shouldnt change the color.

Cake decorating is an art and a blank cake is my canvas!
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Cake decorating is an art and a blank cake is my canvas!
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post #11 of 18
Thread Starter 

Well, I gave up.  I was able to achieve a white cake, but without the yolks, the cake was flat.  About 2/3rds the size of a normal 1/4 sheet cake.  ARGH.  Due to lack of time, they get a semi-white cake.   :-(

 

Should I have maybe added some baking soda to help it rise?  Something else I could have done to get a cake that was thicker than 1"?

post #12 of 18

pm me if you would like a great very tasty white cake recipe that is really white and is awesome.  It is from scratch, but it is easy and worth it.

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I'd rather be baking!
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post #13 of 18

I would love that recipe if you wouldn't mind sharing!  Thank you!

post #14 of 18

I would love that recipe too!! I've tried several times to make a good white cake but it's not turning out good :oops:

post #15 of 18

My white cake with egg whites doesn't fall flat. Just put in 5 whites rather than 3 whole eggs.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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