I made my first scratch cake (that actually came out edible) over this past weekend and wow....I never knew. It was a very very dense (and heavy) white chocolate cake. It smelled like cheesecake but could have used more chocolate. It only had a hint of white chocolate flavor.
I tried to make a scratch cake before and totally flopped. This one was awesome. I brought it to work and it got rave reviews. I'm totally for scratch cakes now. No more box mixes for me.
Now....to find some recipes (espcially white, chocolate, java, strawberry, orange, pineapple and lemon). lol. I just had to share my revalation....espcially to those who use box mixes and thought it was enough.
The picture attached was the cake. It was a white chocolate cake with white chocolate buttercream and raspberry jam filling with a raspberry syrup on top. It wasn't too sweet either...Yum...
Just so you know, white chocolate never has a strong flavor. It's always mild. The more chocolate you add, the heavier your cake will become.
Another scratch convert, bwuahahahahahahaha! Have fun...You're going to be very popular at work after you bring your experiments in 
Blessings
Welcome to scratch baking. Take your time and be patient, you may not get it the first couple of times. Like anything else, it takes practice.
I totally agree with prterrell, perfect making a universal cake. I too use butter cakes. Once you perfect making a butter cake you will be able to tweak it to suit your needs.
And your cake is absolutely gorgeous! 
Just so you know, white chocolate never has a strong flavor. It's always mild.
I've tried and tried to like white chocolate but I just can't.... 
It has NO discernible flavor and having chocolate in the name is a complete misnomer - it's NOT chocolate, it's only sweet!!! 
(And yes, I know that it's called white chocolate because it's what's left when you remove the chocolate liquor from "real" chocolate.) 
Now....to find some recipes (espcially white, chocolate, java, strawberry, orange, pineapple and lemon). lol.
Here's a multi-paged list of CC member contributed favorite scratch recipes:
http://www.cakecentral.com/cake-decorating-ftopict-440803-.html
HTH
I've tried and tried to like white chocolate but I just can't....
I have to agree with you on this...If it isn't the darkest chocolate around, I don't think it's worth the time! I have a white chocoalte cake recipe and I don't do it very often because I can't taste a difference in the flavor, either, It just gives it a different texture, but not much of a flavor.
I just had to share my revalation....espcially to those who use box mixes and thought it was enough.
What about those that just prefer the taste and texture of cake mixes? I guess there is something wrong with all of us. 
ahhh, and now the fun begins! 
I prefer scratch made cakes over boxed cakes for most of the things I make. The only exception would be the WASC cake for wedding cakes.
I like a butter cake as mentioned above. They seem to work well for me.
White chocolate isn't a big fav of mine as like some others mentioned it just doesn't add anything worth while (taste wise) to my cakes.
Why not go to your local library and check out The Cake Bible by Rose Levy Beranbaum? I started with her recipes and have been pleased with just about everything out of that book. Another one I like is Dorie Greenspan.
There are tons of recipes on this site as well so have a look through those too.
Your cake is very nice and I am sure you will be quite popular with your co-workers
I just had to share my revalation....espcially to those who use box mixes and thought it was enough.
What about those that just prefer the taste and texture of cake mixes? I guess there is something wrong with all of us.
Not that something is wrong just not......... Sorry TS had to
Mike
I never make box cakes unless i'm just practicing. I wouldn't dare give a boxed cake to someone. Oh the Horror! I just don't get box cakes at all. Making a scratch cake is so easy to me. I guess once you get a good recipe you'd make scratch one as well. I can't even stand the taste of box cakes.
I just had to share my revalation....espcially to those who use box mixes and thought it was enough.
What about those that just prefer the taste and texture of cake mixes? I guess there is something wrong with all of us.
The OP wanted to share her joy at accomplishing something important to her. And then stated an opinion....
Think the scratch, box or doctored mix bakers/decorators should have enough confidence in themselves/their products to not create an "issue" when a member shares "her" opinion.
We are all entitled to "our" opinions and no method of producing a tasty cake is better/worse than any other.
It's not necessary to bash anyone's preferred method... Let's agree to disagree on this always heated topic.
JanH
CC Forums Mod
Hello everyone could you please share the recipe for the white chocolate cake and the butter cakes please...I need to find a good recipe to play with... 
thanks in advance...
Your cake looks awesome
I just had to share my revalation....espcially to those who use box mixes and thought it was enough.
What about those that just prefer the taste and texture of cake mixes? I guess there is something wrong with all of us.
oh no, not at all....although up until I came to this site, the thought of a scratch cake never existed. Took me about a year of decorating cakes to even try one. And the first one failed...drastically. If that's what you prefer...there's nothing wrong with that. I was just sharing my experience.
Thank you to the rest of you. I'll remember not to put more chocolate in that recipe, it was already heavy enough. But it was good. Smelled like cheesecake for some reason.
Yes I am going to have fun experimenting and I always hear people at work asking when the next cake is coming in.
Fun Fun!
Thanks again.
Hello everyone could you please share the recipe for the white chocolate cake and the butter cakes please...I need to find a good recipe to play with...
thanks in advance...
Your cake looks awesome
I'll have to get back to you on mine. It's at home, and I'm at work.
[quote="JanH"]
We are all entitled to "our" opinions and no method of producing a tasty cake is better/worse than any other.
JanH
CC Forums Mod
I agree. I was stating mine.
Cadgurl, I'm excited for you that you did find a recipe that worked really well for you. Apparently that is the most important part of scratch baking. I have made scratch bundt cakes but haven't tired my hand at many decorated cakes.
I wasn't trying to be ugly, nor was I trying to start the dreaded debate, though I know people are going to take it that way. I don't really care how people bake, nor do I think one method is better than the other. Maybe I should have worded it differently. Either way. I'll just keep my mouth closed because apparenly my opinion isn't welcome on the subject.
Now c'mon Mom (Jan) A good scratch VS box is a whole lot better than "how much is my cake worth" LOLOLOL
Mike
What about "Would you pay more for a scratch cake or a box cake and does it matter if the baker is licensed or not?" 
For the OP, I think that adding white chocolate to a white cake recipe does make it a little denser if I remember correctly. If you're looking for good scratch recipes you can always go to epicurious.com. They have a rating system that allows people to rate the recipes after they make them, so you can get an idea about whether something is a dud or not before you try it.
I'll have to get back to you on mine. It's at home, and I'm at work.
Thank you so much!!!!
[quote="TexasSugar"]
We are all entitled to "our" opinions and no method of producing a tasty cake is better/worse than any other.
JanH
CC Forums Mod
I agree. I was stating mine.
Cadgurl, I'm excited for you that you did find a recipe that worked really well for you. Apparently that is the most important part of scratch baking. I have made scratch bundt cakes but haven't tired my hand at many decorated cakes.
I wasn't trying to be ugly, nor was I trying to start the dreaded debate, though I know people are going to take it that way. I don't really care how people bake, nor do I think one method is better than the other. Maybe I should have worded it differently. Either way. I'll just keep my mouth closed because apparenly my opinion isn't welcome on the subject.
You are most welcome to your opinion. I was just trying to restate what I was trying to say...that maybe someone who never had a scratch cake...might want to try. I thought too that maybe I worded mine wrong. I love hearing people's opinions about different things. Like, I never thought about the texture some people might like that you get from a box mix that you might not be able to get from a scratch cake. Please don't "keep your mouth closed" because without people giving their opinions the world would be far too quiet and we would never learn from one another.
Thanks again to everyone for everything.
Cadgurl, I didn't take it that you didn't welcome my opinion.
I need one of those little huggie faces.
everyone has a different opinion. and that is ok.. right?
Sure is.
For Jackie's guidelines on posting:
http://www.cakecentral.com/cake-decorating-ftopict-661107-.html
List of previous scratch vs. box cake and/or doctored cake mix threads:
http://www.cakecentral.com/cake-decorating-ftopict-596517-.html
HTH
I bake from scratch and for a while I was just using recipes that looked good from the Better Homes and Gardens wedding cookbook we got. Then I tried some from Allrecipes, and THEN I found this site and the recipes!
There is a really good scratch cake from this site (I think it's called "A Better White Cake" or something like that...I know it's in the threads somewhere and maybe on one of those recipe Google docs) and I've had great results with it! Just some tips: I sift everything, use all butter, whole eggs, whip the egg white seprately, and modify and add stuff for different flavors.
Have fun, and hope this helps!!
Oh geez, not another person getting all sensitive over nothing.
Cadgurl07 you didn't sound inappropiate in any way. Have fun learning how to bake from scratch.
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