White Almond Sour Cream Cake....omg!

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

mrsright41401 Posted 3 Feb 2007 , 2:54am
post #121 of 177

There is the White Wedding Cake recipe in this site:

http://cakecentral.com/cake_recipe-2131-White-Wedding-Cake.html

I think it could be comparable if you added some vanilla and almond - it's my other favorite cake to make from here on CC and it's from scratch.

Rachel

nadsquad Posted 4 Feb 2007 , 4:09pm
post #122 of 177

Thanks mrsright!

I'll have to try it!

Tolinda Posted 5 Feb 2007 , 6:38am
post #123 of 177

omg i have to search through 9 pages lol. it'll be worth it though! and thanks rachel icon_smile.gif

fooby Posted 5 Feb 2007 , 11:48pm
post #124 of 177

OMG, it is truly an amazing cake! I baked the cake yesterday and left the scraps on my kitchen counter and tasted it tonight and Oh! My! Gosh!! it was so good!! Nice dense cake and wonderful luscious flavor in your mouth. I love this site!!

joanmary Posted 6 Feb 2007 , 6:12am
post #125 of 177

fooby - OT - What a cute doggie!!

TiffTurtle Posted 6 Feb 2007 , 6:58am
post #126 of 177

HI all...

I have been using this recipe for all my cakes...after searching and baking and searching and baking, i came across this recipe somewhere ..i cant remember where..i have never used just the egg whites but everything else is exactly the same. I have done many flavors..Vanillia, french Vanilla, choc, yellow, white, lemon, strawberry ( it makes the BEST strawberry cake EVER )

i have had more people go on and on about this cake ...i just did a 6 yr olds b-day cake and her mom called me that night and wanted to know if i made all my birthday cakes like that or if hers was special..she said it tasted like a really expensive wedding cake...lol...

if yall have not tried this you really need to...its great...it stacks well , and shapes well also cause ots dense.

and to the ones of you who posted the filling ideas ..thanks...cause i can never think of what to fill cakes with!!

kaychristensen Posted 6 Feb 2007 , 7:44am
post #127 of 177

I know you don't need to add any pudding to this recipe. BBBUUUTT I have a recipe I developed with a pudding and wondered how it would do with it. Has anyone tried it yet. I would hate to waste all the ingredients if it won't work. I totally love it the way it is in the main recipe but I have some flavors made with the puddings. That I think would be enhanced even more.. Thanks

fooby Posted 6 Feb 2007 , 1:40pm
post #128 of 177
Quote:
Originally Posted by joanmary

fooby - OT - What a cute doggie!!




OT too icon_lol.gif Thanks. That's my baby boy and the love of my life!! icon_wink.gif

bobwonderbuns Posted 6 Feb 2007 , 3:35pm
post #129 of 177
Quote:
Originally Posted by joanmary

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




Sorry, I just saw that post. I always add 2 TBSP dry egg whites to this recipe (both the single and double versions) to give it volume without adding richness. I also increase the flavoring from 2 tsp each to 1/2 TBSP each (or in case of all Vanilla, 1 TBSP Vanilla.) I like a little stronger flavor, it doesn't taste "washed out." But that's just my preferance. I also sift everything (my students tease me about my love of the sifter!) icon_rolleyes.gif That takes out all lumps (which don't necessarily come out when mixing...)icon_confused.gif and gives it a lighter overall texture in the final product. But that's just me! icon_wink.gif

KonfectionKonnection Posted 6 Feb 2007 , 3:45pm
post #130 of 177

Isn't 1/2 tablespoon equal to 1 1/2 teaspoons? So that would be a decrease in flavoring (from 2 tsp)? (Except, of course, the 1 T of Vanilla) Or maybe I'm reading it wrong?

sweetamber Posted 6 Feb 2007 , 4:08pm
post #131 of 177
Quote:
Originally Posted by KonfectionKonnection

Isn't 1/2 tablespoon equal to 1 1/2 teaspoons? So that would be a decrease in flavoring (from 2 tsp)? (Except, of course, the 1 T of Vanilla) Or maybe I'm reading it wrong?




Yes, you're right. Going from 2 t. to 1/2 T. is definitely a DECRERASE in flavoring. And the addition of the powdered egg whites might be the reason you feel it's been coming out dry and you need to add pudding. Just a thought!

mrsright41401 Posted 6 Feb 2007 , 5:38pm
post #132 of 177

She probably meant 1 1/2 T. That's all I can think.

Rachel

bobwonderbuns Posted 6 Feb 2007 , 10:19pm
post #133 of 177

My math (or lack thereof) is legendary, and this is yet another example of that! I go from 2 tsp each to 3 tsp each. 3 tsp = 1 TBSP, not 1/2 TBSP as I incorrectly wrote. icon_redface.gif So I do increase by 1 tsp the amount of flavoring, which is why I said increase, not decrease. OOOOIIIIEEEEEEE!!! icon_rolleyes.gif

About the powdered egg whites, I've been doing that for years and never had a problem. I'm also a loyal fan of DH brand but for whatever reason I'm having troubles only lately. I have never had success with BC or P*llsb*ry mixes, no matter what I did with them. icon_cry.gif

I'm making two more of these cakes for a tasting this weekend, the white (almond) and the lemon version. Will keep you posted on how they turn out! icon_lol.gif

lizzard14 Posted 7 Feb 2007 , 2:47am
post #134 of 177

Okay, now you guys have me started, I'm gonna have to make this cake, but I have a question...When you guys talk about the different flavors, do you just use different flavor of cake mixes? So you could use orange cake mix or any flavor that might sound good? I don't care for orange, that was just the first one that came to mind..=)

pinkyEm Posted 7 Feb 2007 , 3:26am
post #135 of 177

I just experimented with this recipe. I made half and added the 1 1/4 tsp of baking powder that someone mentioned and used splenda instead of sugar and this came out great! (I say experimented because I used the splenda. I use splenda in place of sugar where I can so I do a lot of experiments because the splenda doesn't always work.) Now I can't decide between Red Velvet and this for my Valentine's Day cake! icon_confused.gif

rhopar33 Posted 7 Feb 2007 , 12:39pm
post #136 of 177
Quote:
Originally Posted by CakeBaker

Yes, DH new formula is bad news with this recipe -- turns out all dry and crumbly. Use Betty Crocker or in a pinch, Pillsbury.




That really does explain it. I love this recipe but all of a sudden my last few batches seemed drier than normal and I know I make it the same way all the time. Thanks for the heads up, I'll have to try Betty Crocker.

Landa Posted 7 Feb 2007 , 12:51pm
post #137 of 177

Is this cake able to be sculpted???

memes38261 Posted 7 Feb 2007 , 1:00pm
post #138 of 177

icon_biggrin.gif my husband thought this was the best cake he had ever eaten, great
marsha thumbs_up.gif

Destini Posted 7 Feb 2007 , 1:38pm
post #139 of 177

Would this recipe work in a sports ball pan?

sweetamber Posted 7 Feb 2007 , 2:19pm
post #140 of 177

Yes, you can sculpt with it- it's what I used for my football cake! I can't say about the sports ball pan for sure since I don't have one, but I don't know why it wouldn't work with it. As far as the different flavors, I'm pretty sure there are some good methods mentioned in this thread...

cakemommy Posted 7 Feb 2007 , 3:48pm
post #141 of 177

Okay, I just saved this recipe in my favs. I really want to make it for myself and use my recipe for fresh raspberry filling. The combination than that, except maybe fresh blackberry filling. Oh, maybe a custard and fresh strawberry filling. Is it dense enough to carve?


Amy

sweetamber Posted 7 Feb 2007 , 3:51pm
post #142 of 177

Yes, it is.

lizzard14 Posted 7 Feb 2007 , 9:19pm
post #143 of 177

For those of you who have made cupcakes, do you cook it the same amount of time as regular cupcakes, and could someone give me advice as to how to fill the cupcakes with the fillings? Thank you in advance....

rhopar33 Posted 7 Feb 2007 , 9:26pm
post #144 of 177
Quote:
Originally Posted by lizzard14

For those of you who have made cupcakes, do you cook it the same amount of time as regular cupcakes, and could someone give me advice as to how to fill the cupcakes with the fillings? Thank you in advance....




I'd say cook them about the same time as regular cupcakes, to fill: I use a number 12 tip and go through the top!

lizzard14 Posted 7 Feb 2007 , 11:26pm
post #145 of 177

Thank you rhopar33, I appreciate it very, very much.

lizzard14 Posted 7 Feb 2007 , 11:37pm
post #146 of 177

Oh, one more thing....What all kinds of fillings taste good with this cake? I'm going to be making cupcakes for the tax lady, her mom, and the folks at Physical Therapy and I thought I'd make an assortment. So Please any ideas would be great. I got the raspberry one from the beginnning of the post, but what would be some more good ones?

smashcakes Posted 7 Feb 2007 , 11:48pm
post #147 of 177

i think a chocolate ganach filling, maybe even with some crushed up nuts would be good. or maybe apricot. i think anything since it's a white cake would go well.

lizzard14 Posted 8 Feb 2007 , 12:43am
post #148 of 177

Thank you smashcakes. It all sounds sooo yummy!

mthiberge Posted 8 Feb 2007 , 12:44am
post #149 of 177

Ummm, sounds yummy!!

neni Posted 8 Feb 2007 , 2:01am
post #150 of 177

I wanted to let you all know what combinations I tried with this cake, I was a busy little baker; Raspberry filling as previously mentioned is delicious, Lemon curd, fresh blackberries w/ whipped cream, cookies and cream. I also made the chocolate variation and tried it with the raspberry, cookies and cream, I made a filling of buttercream mixed with white & dark chocolate chunks mixed with lingonberries, and a raspberry & chocolate buttercream filling.

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