I Need Suggestions For A Recipe. Please

Decorating By cyndi29609 Updated 22 May 2009 , 2:20am by cyndi29609

cyndi29609 Posted 21 May 2009 , 7:44pm
post #1 of 6

For making a triple layer, tilted cake, can anyone suggest a good cake recipe I should use for a firm, sturdy cake that will stand up to the work involved and still taste pleasing?

5 replies
cathie_shinnick Posted 21 May 2009 , 8:52pm
post #2 of 6

Try the durable 3-D cake recipe. works for me. good luck

Momkiksbutt Posted 21 May 2009 , 9:03pm
post #3 of 6

Here ya go! It's tried and true and never will fail you!!

Sour Cream Almond White Cake

2 boxes white cake mix(or yellow or chocolate)
2 cups cake flour
2 cups sugar
2 2/3 cups water
1/4 cup oil
1/2 teas. salt
1 teas. almond extract
1 teas. vanilla
2 cups Sour Cream
8 egg whites

Mix all ingredients until very smooth. Pour into greased cake pans and bake. 350 degree oven. Baking depends on size of pans. For 1 14 inch round 1 hour, for 2 8 inch rounds 55 minutes. Or until cake stick comes out clean.

My oven takes about 1 hour and 20 minutes to bake no matter what size is in there.

They one carves and stacks beautifully!

Good luck!


cyndi29609 Posted 21 May 2009 , 11:06pm
post #4 of 6

Thank you, both.

Frankyola Posted 22 May 2009 , 1:54am
post #5 of 6

I love the WASC from cakelady it is my favorite here is the link


This is perfect for that too, and it is delicious!! this is my second favorite recipe

* 3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup butter
* 3 cups white sugar
* 6 eggs
* 1 teaspoon lemon extract
* 1 teaspoon vanilla extract
* 1 cup buttermilk


1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.

2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

cyndi29609 Posted 22 May 2009 , 2:20am
post #6 of 6

Thank you!

Quote by @%username% on %date%