I just use a box cake mix add an extra egg wite and add some marshmallow flavoring. I get lots of compliments.
well for cake box... we used to use... white cake mix with a box of white chocolate pudding...
Thanks a lot, a friend wants me to make her a white cake with banana filling. She said that she just wants the white cake and the bananas sliced in between the cakes. I am worried that the bananas will get black, how do I prevent that from happening? She said that she do not want any pudding or anything. Just the bananas.
I bake from mixes and scratch. When I need a white cake, I use Kakeladi's WASC. When I need a chocolate cake, I usually use Susan's Chocolate Cake (allrecipes.com), but I have been known to use the Cake Doctor's Darn Good Chocolate Cake. Southern Living's Hummingbird Cake is absolutely wonderful, too.
No need to worry about the banana slices. Once they are sealed in between cake and icing no air can reach them. They will keep for several days w/o a problem.
Really? I guess it doesn't work with pies then. I made a banana cream pie for Christmas and they were already brown the next day. I sliced bananas and laid them on the pie crust, then covered with the filling. Wonder why it works with cake and not pie?
Try Serious_Cake's yellow cake recipe from her youtube videos. Its a white color, so I call it vanilla cake 
You can also alter it to make lemon, pink leomonade, champagne, etc.
To avoid having your bananas turn brown I put then in a bowl with orange juice. This helps to keep them from turning brown. Just make sure you drain the banana slices well. Try it it works well for me.
To avoid having your bananas turn brown I put then in a bowl with orange juice. This helps to keep them from turning brown. Just make sure you drain the banana slices well. Try it it works well for me.
Thanks, I'll try that. I never thought to try orange juice. I've used lemon juice on apples before, but my kids didn't like the taste. Then I tried lemon-lime soda, like Sprite or Sierra Mist. Wasn't sure if the same could be done with bananas.
sayhellojana-what do you do to make it pink lemonade? Sounds like another tasty alternative!!
Look for the *original* White Almond Sour Cream recipe. I imagine kakeladi will be along to share it. It's WONDERFUL, and can be adapted to other flavors as well!
hello all,
Thanks so much for the tip and I will check it out.
I have not been making cakes for a while now, mostly muffins and quick breads----just lazy I guess. I did try changing the wheat flours for spelt and oat, it makes them very light and much healthier for us too.
fun and good taste starts here....candy
Serious_Cakes - I used pink lemonade concentrate in place of milk, plus a bit of food coloring. It was a bizarre request from one of my friends, but it didn't turn out half bad. It didn't rise quite as much, but no huge change. I am so in love with your recipe - it's so versatile. Oh, and using sour cream in place of milk is really tasty too. It makes the cake more dense.
Thank you! I am going to have to give those a try. I also wanted to try swirling some kind of jam or preserves in *before* I bake, I wonder how that would work.....
Haha. I've done that too! I used a few tablespoons of raspberry jam and mixed that in real well, then marbled that and the white batter in the pan. It was a cool effect.
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