Any Tips On How To Stop A White Cake Mix From Turning Yellow?
Decorating By bassett72 Updated 26 Jan 2014 , 5:55am by mcaulir
AI usually use the cake doctor recipes for yellow and chocolate cake and always add pudding and sour cream. Now I have a friend that wants a white cake and specified white, not yellow. If I add vanilla pudding it turns yellow. I'm using Watkins Clear vanilla to help and i could do it without pudding but thought i would check and see if anyone had any good suggestions? I really like all my cakes to be VERY moist and dense.
Please advise. Thanks,
AHad the same question and googled it...
http://cakecentral.com/t/33205/white-cake-mix-doctoring-it-up-and-keeping-it-white
A few dots of violet gel/paste color added to the batter will give you a nice, white cake when baked.
Interesting, I'll have to try that, but I've already gone beyond my cake testing limit according to my wife. ;-)
What, who doesn't want 3 or 4 cakes in their freezer for a rainy day!?!?!?
OK, serious question though. As I mentioned above, I have really developed a great chocoloate and a great vanilla cake recipe with THE CAKE DOCTOR recipes as a foundation. I just tried the white chocolate pudding and it still tastes yummy, but then I realized that the only thing stopping this cake from being a true WHITE is the egg yolks. However, it is been beat into me that you don't skip the egg yolks or you sacrifice flavor.
Any thoughts on that or suggestions on how to skip them without sacrificing the flavor?
You simply can't have a truly white cake if it's got egg yolks in it. White cake recipes have egg white only. Let's say your normal recipe has four eggs and you want it white. Just leave out the whole eggs and substitute eight egg whites, and for most recipes, at least, you'll be fine. Yeah...it's going to taste different. Double up on the flavoring. Or use a unique flavoring that takes it in a whole different direction. It just depends on what the desired result will be.
You simply can't have a truly white cake if it's got egg yolks in it. White cake recipes have egg white only. Let's say your normal recipe has four eggs and you want it white. Just leave out the whole eggs and substitute eight egg whites, and for most recipes, at least, you'll be fine. Yeah...it's going to taste different. Double up on the flavoring. Or use a unique flavoring that takes it in a whole different direction. It just depends on what the desired result will be.
Understood, all but one thing. When you say, "Double up on the flavoring", in order to have it taste "normal" (not almond flavored, etc), should I just add some clear vanilla? Or do you mean something else?
You simply can't have a truly white cake if it's got egg yolks in it. White cake recipes have egg white only. Let's say your normal recipe has four eggs and you want it white. Just leave out the whole eggs and substitute eight egg whites, and for most recipes, at least, you'll be fine. Yeah...it's going to taste different. Double up on the flavoring. Or use a unique flavoring that takes it in a whole different direction. It just depends on what the desired result will be.
Understood, all but one thing. When you say, "Double up on the flavoring", in order to have it taste "normal" (not almond flavored, etc), should I just add some clear vanilla? Or do you mean something else?
No egg yolks, no butter, no colored flavorings and no puddings as they tend to all contribute to the yellow color. Sour cream or plain yogurt shouldnt change the color.
Well, I gave up. I was able to achieve a white cake, but without the yolks, the cake was flat. About 2/3rds the size of a normal 1/4 sheet cake. ARGH. Due to lack of time, they get a semi-white cake. :-(
Should I have maybe added some baking soda to help it rise? Something else I could have done to get a cake that was thicker than 1"?
pm me if you would like a great very tasty white cake recipe that is really white and is awesome. It is from scratch, but it is easy and worth it.
I would love that recipe too!! I've tried several times to make a good white cake but it's not turning out good
My white cake with egg whites doesn't fall flat. Just put in 5 whites rather than 3 whole eggs.
The OP posted in a thread on this exact subject last year. It was explained then.
http://cakecentral.com/t/33205/white-cake-mix-doctoring-it-up-and-keeping-it-white
Yes, egg whites, only. You can follow all the other suggestions, but if you use whole eggs, it'll be yellow. Separate the yolk: 3 whole eggs = roughly 4 egg whites.
The OP posted in a thread on this exact subject last year. It was explained then.
http://cakecentral.com/t/33205/white-cake-mix-doctoring-it-up-and-keeping-it-white
Yes, on the same day they they posted this thread, after someone already linked to that thread in this one. I assume the OP read that thread after starting this one. On the 13th of April. Last year.
Man, I hope they've learned their lesson about posting twice on the same topic 9 months ago now.
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