Petit Four Batter Question

Decorating By iluvcakes5 Updated 4 Aug 2008 , 6:21pm by iluvcakes5

iluvcakes5 Posted 4 Aug 2008 , 3:20pm
post #1 of 7

I am somewhat a newbie and have been asked to do petit fours for a very well known event planner....and I am so nervous...
first I would love any and all advice you have to give...

I do have one question? Do you enhance the cake mix with pudding and sour cream or do you leave it out?

thank you for your help....

6 replies
Texas_Rose Posted 4 Aug 2008 , 3:25pm
post #2 of 7

When I make them, I use the WASC recipe. It helps keep them moist.

gacandle Posted 4 Aug 2008 , 3:29pm
post #3 of 7

OKAY I GUESS I MISSED SOMETHING WHAT IS WASC???????????

Texas_Rose Posted 4 Aug 2008 , 3:46pm
post #4 of 7
Quote:
Originally Posted by gacandle

OKAY I GUESS I MISSED SOMETHING WHAT IS WASC???????????




It stands for White Almond Sour Cream. It's probably the most popular cake mix extender recipe that people talk about here.

http://cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

gacandle Posted 4 Aug 2008 , 5:04pm
post #5 of 7

thanks for the info!!!!!!!!

iluvcakes5 Posted 4 Aug 2008 , 6:11pm
post #6 of 7

Thank you so much for your help. I will post how it goes....thk u so much.

iluvcakes5 Posted 4 Aug 2008 , 6:21pm
post #7 of 7

I will do that recipe - but how many petit fors does that make?

And can I use the cake mix enhancers in it for petit fors? if i wanted to use something besides the WASC

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