how do i keep it white? if i use pudding (my preferred method) it will be a lite yellow. so how do i doctor this up and still get a dense moist cake? or do i just fallow the box directions and add one extra egg white?
If you want a dense, moist cake, by a cake mix that already has pudding in the mix and add sour cream.
I make the White Almond Sour cream cake. It is very good and you use egg whites and no pudding, so it stays very white. I'll try and find a link if you would like the recipe.
Here is a link to the recipe:
This is a very moist and dense cake. I love it!!
oh, oh, I know this one!!
This is my 1st post
Use the white chocolate pudding mix, it will stay white.
Welcome to Cake Central Zoraya!! Good idea. I didn't think of that.
Welcome to CC zoraya!! Watch out...because this site is so addictive!!!
Great idea using the white chocolate pudding!
Oh I'm already addicted!
I've been watching from the sidelines for months now and love all the great information eveyone has.
I use the coconut cream pudding when making a white cake. It is so good!!!
I also use dream whip, it stays white
Yep, the white almond sour cream mix is great!
I'm just waiting for more ideas, too!
I got a cake order for a wedding cake, and the bride wants a main cake that is STRAWBERRY. Ummm...that's lovely, but the only STRAWBERRY cake I know of is a mix.
So, I may be posting requests for strawberry cake ideas!
AI used the dream whip....
And I'm assuming it turned out very yummy, moist, and dense?
AOh....yes...sorry...I'm baking while I'm posting...lol. It was just as good as when I use the jello pudding!
You can also add a few dots of violet gel/paste color to any yellow batter and it will turn a nice shade of white--not a "bright white", but definitely NOT yellow anymore.
Joining the conversation late... how do you use Dream Whip, i.e. in place of the pudding? If so, how much, and do you also add an egg white as you do when you add pudding? Thanks! :)