I am making a graduation cake - 1/2 sheet with white chocolate cream cheese frosting and would love it to be a bit more firm, like many sheet cakes are. Does anyone have any suggestions or recipes for this? At this point, I'm thinking of spackling it, but would prefer a less crumbly, moist recipe. Thank you.
If you use my *original* WASC recipe it will be firmer and very, very good :)
AI love this recipe and use it all the time for a Kahlua cake, particularly good with mocha buttercream. Perfect texture. However, this client wants a carrot cake, with white chocolate cream cheese frosting. I was hoping someone had a carrot cake recipe in this type of texture. Thank you for your reply.
I just noticed your post of how to adapt the WASC cake to a carrot cake. The link before didn't take me there. Thank you very much. I will try this.