I took the Wilton class YEARS ago, & they recommended DH (Dunc.n Hin.s) Classic White box cake mix for wedding cakes. Months ago on CakeCentral, I found a forum about the new Wilton recommendation of using the DH white with (I believe) a Bet.ty Crock.r pound cake. Didn't write it down, & now that I need it, I can't find it on this site. Anybody out there that remembers/uses the combination?? Thanks in advance!
Tried the cake mix and pound cake combo (last year) and found that I preferred the WASC cake recipe.
(Don't recall that this was touted as a recommended Wilton wedding cake recipe.) The ratio was one box of pound cake mix to one cake mix combined (made according to package directions on each box).
WASC cake recipe:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
HTH
JanH, Just wondered if you could substitute more vanilla (or another extract flavor) for the almond extract. I really don't like the flavor of almond. This recipe looks really yummy if I could just ditch the almond without ruining the whole thing! Thanks!
CristinaB, the WASC cake can be made in any flavor cake mix, using any extract....
Here's the expanded flavors version:
http://tinyurl.com/2cu8s4
In addition to the above, you can use yogurt, jello, add berry or lemon juice, white chocolate, raspberries or strawberries, liquor or liqueur and more.
HTH
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