White Almond Sour Cream Cake....OMG!

Decorating By karenm0712 Updated 9 Mar 2007 , 2:21am by jamiesue

susanscakebabies Posted 29 Jan 2007 , 7:41pm
post #91 of 177

Yeah, you have to use about 1/4 of what you would use of normal flavoring when using the Lorann's, It is so concentrated. I was lucky when I first bought it and the lady in the store told me or I would have been in the same boat. Try it again for sure. Dont' be discouraged!

cesi Posted 29 Jan 2007 , 7:49pm
post #92 of 177
Quote:
Originally Posted by susanscakebabies

Yeah, you have to use about 1/4 of what you would use of normal flavoring when using the Lorann's, It is so concentrated. I was lucky when I first bought it and the lady in the store told me or I would have been in the same boat. Try it again for sure. Dont' be discouraged!




thats funny because i asked the lady at the cake supply store (who is my friend) and she told me i needed to put two in it!!! icon_cry.gif

doescakestoo Posted 29 Jan 2007 , 7:52pm
post #93 of 177

I was told only to add 2 drops into my mixes. Any more and it is way too much. Lorain Oils that is.

susanscakebabies Posted 29 Jan 2007 , 7:53pm
post #94 of 177

Oh, no, Good thing you didn't listen, Could you imagine ;-P

bethola Posted 29 Jan 2007 , 8:00pm
post #95 of 177
Quote:
Originally Posted by bobwonderbuns

I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?




I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!

Beth in KY

LittleMom Posted 30 Jan 2007 , 5:16pm
post #96 of 177

Devils!!!

I'm on my fourth cake now. My pants are tight and my husband is hugely fat.

Bump - because I want to try the lemon version.

icon_cry.gif

Destini Posted 31 Jan 2007 , 12:28am
post #97 of 177

Ok, How is it possible for me to forget to put the sour cream in and it still tastes great? It looked bad,but was oh so good. I used strawberry cream cheese filling and cream cheese frosting with it.

butternut Posted 31 Jan 2007 , 12:33am
post #98 of 177
Quote:
Originally Posted by bethola

Quote:
Originally Posted by bobwonderbuns

I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?



I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!

Beth in KY



How much melted chocolate do you add to the batter? Do you then take away from another one of the ingredients? Did that make sense icon_lol.gif

bethola Posted 31 Jan 2007 , 2:32am
post #99 of 177

I usually use (for a SINGLE cake mix recipe) a box of white chocolate (can't remember if it's 6 or 8 oz) and then I DO decrease my liquid by that much. Have never had a problem, so far.

Beth in KY

joanmary Posted 31 Jan 2007 , 5:34pm
post #100 of 177

I was thinking of trying this for the grandkids' valentines day school cakes but wondered how the flavor would go over with kids - Is this the type of cake adults mostly like. I know, kay, you said your ds loved it.

Jodie - thanks for the almond reminder. Will have to check with dd to see if there are any allergies in the classes.

bob - you said you tweak your version. Care to elaborate.

and finally, Cakebaker - as the originator of this recipe: I usually add creme bouquet to my white/yellow cakes. Should I leave the almond out if I do this?

adven68 Posted 31 Jan 2007 , 5:40pm
post #101 of 177
Quote:
Originally Posted by joanmary

I was thinking of trying this for the grandkids' valentines day school cakes but wondered how the flavor would go over with kids - Is this the type of cake adults mostly like. I know, kay, you said your ds loved it.




My 7 yr. old LOOOOOOOOVES this cake. Everyone who has ever tasted it that I know of, also LOVES this cake.

butternut Posted 31 Jan 2007 , 5:43pm
post #102 of 177
Quote:
Originally Posted by butternut

Quote:
Originally Posted by bethola

Quote:
Originally Posted by bobwonderbuns

I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?



I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!

Beth in KY


How much melted chocolate do you add to the batter? Do you then take away from another one of the ingredients? Did that make sense icon_lol.gif



Thanks so much. Gonna try this out

tinascakes Posted 31 Jan 2007 , 6:06pm
post #103 of 177

I have this cake baking right now. My oven is at 325 and it has been baking for 45 minutes, it doesn't seem even close to being done. About how long does this cake have to bake?

bigsisof3kids Posted 31 Jan 2007 , 7:17pm
post #104 of 177

mmmmm...
I love this cake tOO!
~Beth

kaychristensen Posted 31 Jan 2007 , 9:22pm
post #105 of 177

I have several nieces and nephews plus DS and DD. They range in age of 4 to 20 and they all loved every flavor I made. Plus I took some to a convience store that has alot of college kids and they were gone before I walked out the door. icon_lol.gif

twindees Posted 31 Jan 2007 , 9:31pm
post #106 of 177

You guys have me so excited. icon_biggrin.gif

Rosery Posted 31 Jan 2007 , 10:52pm
post #107 of 177

I have never liked cake all that much, (I'm a cut-out cookie lover). It may be all that thick icing that I end up scraping off. But this one sounds like it will taste good.
Will it stand up to being stacked and decorated with RBC or fondant, etc?

NeeNee30 Posted 1 Feb 2007 , 3:55pm
post #108 of 177

Ok, after reading this entire post, I HAD to try this cake... and it WAS awesome! I actually halved the recipe and made cupcakes, and they are great!! I believe that I will start making this for all white cake orders I get!

neni Posted 2 Feb 2007 , 8:46am
post #109 of 177

Rosery, the cake does very well with fondant. It's what I used for my course 3 final cake.

pokeyanne Posted 2 Feb 2007 , 9:02am
post #110 of 177

Can someone tell me if the cake needs to be refridgerated because of the sour cream?

Thanks,
Kristine

kaychristensen Posted 2 Feb 2007 , 9:08am
post #111 of 177

I am not sure of the answer. But I haven't and I have made this cake with different variations 4 times. And I haven't had any problems.. Maybe I was lucky. But I think it tasted just fine.

neni Posted 2 Feb 2007 , 9:37am
post #112 of 177

I kept it out of the fridge for 4 days and it was still good. It was well covered, and the weather has been cold ( well cold for california)

Tolinda Posted 2 Feb 2007 , 9:57am
post #113 of 177

yummy, i can't wait to try this recipe. but one question, could i easily just divide the recipe in half?

kaychristensen Posted 2 Feb 2007 , 10:03am
post #114 of 177

The full recipe yes you only use one box of cake mix and half everything else. And there was even another person that divided it again with half a mix. You can read back through and see what see did. But half definately works thumbs_up.gif

blessBeckysbaking Posted 2 Feb 2007 , 10:12am
post #115 of 177

this cake is in the cake mix Dr. book

stormy2500 Posted 2 Feb 2007 , 6:26pm
post #116 of 177

Is this cake supposed to come out really dense? I made the full recipe and frosted it with the BC Dream frosting. It tastes great...but is difficult to cut. The cake is not dry, but it's also not fluffy like a normal cake either. Did I do something wrong...or is is supposed to be like that?

I've also had the cake in the fridge because of the frosting0 (has milk in it)...but it was really dense even while it was cooling.

imtrying Posted 2 Feb 2007 , 6:44pm
post #117 of 177

This is my absolute favorite cake, actually I don't really like cake so this is about the only cake I eat and enjoy. Anyway, it is a really dense cake, more like a pound cake than anything so don't worry, you didn't do anything wrong.

Tolinda Posted 2 Feb 2007 , 9:29pm
post #118 of 177

i should try the recipe out before i ask anymore questions but is there a way to make the cake lighter rather then a dense cake? thanks!

mrsright41401 Posted 3 Feb 2007 , 1:41am
post #119 of 177

Let me jump on this bandwagon now! I made it with a French Vanilla cake mix. It wasn't as almondy as I hoped, but I figured that was because of the vanilla already in the cake mix and the 2 tsp of vanilla were overpowering the almond - so I think I'll cut down the vanilla next time as I love working with French Vanilla cake mix.

YAY!

Rachel

Tolinda,

Someone in this massively long thread added extra baking powder to make it lighter and said it worked - look for her post!

nadsquad Posted 3 Feb 2007 , 2:34am
post #120 of 177

Is there a way to make this recipe from scratch? Has anyone tried this?

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