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....
When I make them, I use the WASC recipe. It helps keep them moist.
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
Thank you so much for your help. I will post how it goes....thk u so much.
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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