Extended White Cake

Decorating By Joy2501 Updated 23 Apr 2008 , 3:52am by CarolAnn

Joy2501 Posted 22 Apr 2008 , 8:26pm
post #1 of 6

Does anyone have any ideas how to adapt the cake extender recipe for a white cake? Can I still use the pudding? If so - would I use vanilla?

5 replies
CTamiLynn Posted 23 Apr 2008 , 12:40am
post #2 of 6

If you use Vanilla, it will give it an off-white to yellow color. You can use White Chocolate to keep the batter white.

Ruth0209 Posted 23 Apr 2008 , 12:56am
post #3 of 6

I think a little violet food color will cancel out the yellow tint.

grams Posted 23 Apr 2008 , 1:09am
post #4 of 6

I like to use the cake extender recipe I got on this sight for all my cakes white included --- 1 cup sugar, 1cup flour, 1/3 tsp salt, 1 egg( for the white cake I use just the egg white) and 8 oz container yogurt(vanilla for white cake or complimentary flavor for other cakes).
My white cake stays nice and white and gives my cakes a firmer moist texture my clients love.

JanH Posted 23 Apr 2008 , 3:21am
post #5 of 6

Here's the extended flavors version of the WASC cake recipe:


(If using DH white cake mixes, the full WASC cake recipe will yield a tad over 14 cups of batter which is great for large pans or multiple smaller cakes.)

Adding pudding mix to the WASC (especially if using a cake mix that contains pudding) will significantly alter the recipe. icon_sad.gif

A cake formula with excessive sugar will result in a cake layer that may fall upon cooling.*

Cake trouble shooting charts:



* It has been my experience that the cake layers can also be heavy and gummy.


CarolAnn Posted 23 Apr 2008 , 3:52am
post #6 of 6

I love the wasc recipe!! BUT I also have come to LOVE the Enhanced Cake Formula posted on cc. I used it for cupcakes Saturday using a DH white mix and I got mucho rave reviews at a church social. And coming from the older ladies, with lots of years of baking experience no doubt, in my new church I thought that was pretty special. Look it up. This recipe calls for 1 stick of butter, a cup of sour cream and three large eggs, in addition to the mix and additional sugar and flour. It makes a wonderfully delish white cake. Light in texture I'd say. It's sure worth a try. I iced the cuppies with Sharron (SS's) bc and the things practically melted in your mouth, to quote one little ole lady.

** The butter is optional, but highly recommended. Yum!!!!!
I also have to add that I'm darn glad those left over cuppies are gone, as of tonight.

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