I need something that can be decorated!

My all time favorite white cake is the WASC (I have used all of the variations, but I don't like the chocolate - all others are great).

They are moist and delicious, but dense enough for fondant, carving and stacking.

Here is the recipe...http://www.recipezaar.com/69630

As for chocolate, I like Scott Wooley's cake recipe. It is on the forums here. If you would like me to send it to you, just PM me.

HTH

Here is a great Chocolate cake recipe,

http://www.bbcgoodfood.com/recipes/4577/wedding-cake--rich-dark-chocolate-cake

And here is the White Cake that I use.

http://www.cakecentral.com/cake_recipe-1171-Heavenly-White-Cake.html

HTH.

Here is a link to a great tweaked version of the Scott Woolley recipe http://forum.cakecentral.com/cake-decorating-ftopic-52587-30.html. It's fabulous!

The Rebecca Rather/Pastry Queen White-on-White buttermilk cake is outstanding, I've never tasted a yummier white cake, although the Sylvia Weinstock yellow cake is a close second.
RR http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/
SW http://homecooking.about.com/od/cakerecipes/r/blc13.htm

Of course you will generally see nothing but rave reviews for the WASC so if you like using a box, it's a keeper. If you use flavored (liquid) coffee creamer in place of some of the liquid, you can achieve some really neat flavors.

Bashini, I so want to try that chocolate cake but being from the states I have a couple of questions I hope can be answered by someone at least!

Is the plain chocolate a bar of chocolate?

Is vanilla essence the same as vanilla extract?

Plain flour = all purpose?

About how many cups does this make? !0 eggs tells me it must make a lot!

I can't wait to have an excuse to try this cake.

Ceshell, does the white cake you linked rise well & fluffy or is it a dense cake & not as tall?

dandelion, well that is a tough question to answer, haha. Although I've never seen anyone else with this problem, I actually have a bit of a sinking problem w/that cake, so I can't exactly say I've ever gotten it "rising high" (that's a whole 'nother thread though). I bake it in 3 layers as written.

BUT other than that, it's actually light and fluffy. It's very moist, flavorful, and light but also rich and buttery (if that makes sense). Definitely not dense like the WASC. It's very "melt in your mouth." When I first made it, after trying several other denser recipes like WASC and a few scratch ones I can't recall, I'll never forget one gal (who'd had several other of my cakes) who just flipped over it, and who commented "This cake is really different from your other cakes, they are usually denser aren't they?" I made it for her baby shower and she raved to me "This is the most delicious cake I have ever eaten!" Made it again for her baby's 1st birthday and got the same comments from several guests at the party. It's gooood. Pair it with some pastry cream and raspberry puree, ice with IMBC and you might just keep it for yourself.

dandelion, I'll try to answer all your questions.

Plain chocolate is dark chocolate/ cooking chocolate. Here we have it in 100g or 200g slabs.

Vanilla essence is not the same as Vanilla extract. But you can use Vanilla extract.

Yes, Plain flour is All Purpose Flour.

It says that you can get 50 servings from this. So you can use a 12" round cake tin or 11" square tin. That is according to my serving chart.

You might be able to cut down the recipe in half and try. But I haven't done it with this recipe. I have done it with some other recipes though.

HTH.

Thanks gals, I'll be trying them both as soon as I get the chance

WHile I love the WASC, I will have to try this white cake recipe.... I do get people saying it is a very dense cake... might give it a try!!!

Hi i'm new at this.I just made a white cake,it was moist,but very,very heavy.
The texture reminded me of a heavy went sponge. What in the world
did I do wrong??(( help ))

Thanks bashini for link.