Hello I am looking for a white cake recipe that is still moist, but firm enough for fondant and maybe even carving. I have found many on this site, but its sooo hard to choose, so I was wondering if anyone had a go-to recipe that still tastes delicious. Thanks!

WASC

Definitely WASC - used it for the first time last weekend for wedding cake. French Vanilla was to die for.

Used DH French Vanilla Cake mix - the recipe I used called for cake mix (any flavor) made that, Devils food and Red Velvet. Got recipes here on CC - posted by Heartsfire

CAKE RECIPES:



WASC(white almond sour cream) by Rebecca Sutterby:

1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil

*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.




Durable cake recipe from Cake Central:

**My favorite for chocolate cake and best for sculpting

This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.



1 cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream

Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.



**Mixture is very very thick.

Contributed by: Heartsfire on Cake Central