How do I substitute this? Do I just switch out the cake mixes for French Vanilla? What about the flavorings? I have a wedding this weekend and want to use this. Thanks for the help!
use the mix
omit the almond
Thank you for the help Sugarshack. I feel as if I know you since you are so popular around here.
Thanks, you are sweet!
All my cake flavors are basically the WASC, I just switch the mix and flavoring used.
I use the French Vanilla cake mix and also add French Vanilla extract. Comes out great!
Sorry to bump such and old thread, but do you use egg whites or whole eggs when you do the French Vanilla mix?
Does it taste really artificial? I have never used that mix before, but the customer wants it really "vanilla-y" and I am short on time.
I've used kakeladi's recipe WASC before but subbed some things for FV:
1 box FV
1 c. flour
1 c. sugar
3 whole eggs
1 c. sour cream
1/2 c. FV coffee creamer (liquid)
1/2 c. water
2 tsp. vanilla
Turns out great every time.
Sounds yummy thanks for the recipe
The term French vanilla is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma.
French Vanilla was originally a term coined to identify ice cream made using an egg yolk custard base.
So it appears a French Vanilla cake mix would be a white cake mix that uses whole eggs (instead of the traditional whites).
Everything you ever wanted to know about Vanilla (extracts):
Rebecca Sutterby's WASC cake recipe:
Another chocolate WASC cake variation:
Original WASC by kakeladi: