What is more poular in bakeries: White cake bases or more yellow cake bases? Isn't white more vanilla'y and the yellow more butter'y? Whicj one allows you to take the base and do more with it in terms of flavoring etc?
75% of my cakes are white cakes or from a white cake base! The other 24% are chocolate, and the other 1% are yellow or from a yellow base!
White is the most request cake in the bakery I work for. I get a request for yellow cake maybe twice a month.