mom2two Posted 9 Feb 2013 , 12:13am
post #1 of

AI really enjoyed this cake when I baked it a few weeks ago. If I wanted to make it a yellow cake, would I use just egg yolks of equal number or the whole egg???

7 replies
-K8memphis Posted 21 Feb 2013 , 7:41pm
post #2 of

bakeries often just use yellow food color

 

i'd keep some of those egg whites in there though

Momma_bakes Posted 22 Feb 2013 , 2:29pm
post #3 of

AI am such a newbie lol what is wasc???

jennicake Posted 22 Feb 2013 , 6:37pm
post #4 of

White Almond Sour Cream... its a cake a lot of people on this forum like to use.  Check the recipes section for how to make it :)

lilruby Posted 24 Feb 2013 , 2:34am
post #5 of

Had to make a bunch of cupcakes asap, with no sour cream so I subbed in Vanilla yogurt, still came out nice and moist. Also used it for the chocolate with some mayo added and it to was nice and moist.

kakeladi Posted 24 Feb 2013 , 5:40am
post #6 of

The *Original* WASC recipe does use whole eggs :)

Momma_bakes Posted 24 Feb 2013 , 2:46pm
post #7 of

AThank you Jennicake I will definetly try it out

mom2two Posted 3 Mar 2013 , 11:46pm
post #8 of

AThanks.... I love the texture of this cake. Might have to experiment with it or does anyone have a good suggestion for a moist yellow cake??

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