Now I don't know, but would it work to do a batch of WASC, split he batter and add some of the different flavor suggestions and make cupcakes to taste test? I guess figuring the amounts of flavoring to add might be a little tough, but I would just do a teeny bit at a time. I've never been a big white cake fan, but this post has me wanting to experiment!

I think the "baked with love" thing is probably a difference in mixing times, or in the kind of mixer used, or the precision of the measuring equipment. I've noticed that I can make exactly the same thing that my neighbor does, and mine will taste right and hers won't...but if we measure it all out in my kitchen, then she takes it home and finishes making it, it still tastes like mine. My husband can tell the taste of my bread from anyone else's, even with the same recipe and made in the same brand of bread machine.

I've noticed that adding clear powdered vanilla to a white cake mix will give it a really different taste. It's not really a vanilla taste.

Also, when I use the cake mix extender recipe from this site, the one that calls for 1 cup of sour cream or yogurt, I use La Creme yogurt and it adds an extra something to my cakes.

I thought of another ingredient/flavoring that hasn't been mentioned, but it does have a definite citrus taste: Fiori di Sicilia by King Arthur flour.

I'm new to this but, I was feeling guilty for using box cakes until I read your comments. I have found that Pilsbury is moister, than Duncan Hines. Oh and the 50.00 dollar thing, I look forward to being able to charge 50 bucks for a cake.

I'm a Pilsbury girl for white mixes. I find them moister and more stable, and I've tried them all. I use the almond emulsion, which is different than almond extract. It's more flavorful to me. The love thing is definitely a factor as well. I jokingly tell people I dip my finger in the batter so just a bit of extra sweetness gets in. To be honest, there are such a variety, it's probably going to be difficult to figure it out, unless you just try them all. Hey you could invite us all over and we could try them all out...lol

The value of something is simply what someone thinks it is worth. It doesn't matter if the ingredients aren't terribly costly. If the cake is something they can't or won't produce on their own, and they like it that much, and have the means, they'll pay for it.

It really is strange about the difference in baking, isn't it? I have a friend who is VERY talented in the kitchen. She bakes awesome things as well. But somehow, whenever she uses one of my recipes, it doesn't work for her. Somehow, my technique must be different from hers in some substantial way. Yet she creates some gorgeous, delicious things.

I do think that some people don't understand that baking is chemistry. I think that can make a huge difference!

I've just started using the WASC recipe for my cakes and people are raving about the taste. It really is a great cake.

I also try different flavor combinations with the WASC, taking out the almond and just putting vanilla and a touch of creme bouquet seems to be the favorite around here.

I notice how tastes seem to be so different according to where you live. Though I love almond flavoring, it seems most people around here (the south) like that rich buttery taste alone without too much almond or citrus.

When I worked retail I always had to laugh when the 50 pound bag of cake mix said "scratch mix" on it. HUMMMM.....

sorry, but I don't know what WASC is? I need to find the code page and start studying it!

WASC - White Almond Sour Cream cake - it's a popular doctored white cake mix recipe and available in the recipes area here

WASC = White Almond Sour Cream Cake

The recipe is here on cake central.

I bought the creme bouquet last night.........so does everyone add this to their cake mix or can you add it to the icing as well. Let me know. Thanks!!!!

indydebi wrote:
sweetcravings, I've never heard of that! Sounds interesting and I'm going to try it!

I want to try the soda cake too, sounds yummy. Thanks for posting

My dh's aunt has been trying to figure out their local cake decorator's "secret" ingredient. She swears it's Dream Whip. I've tried it, but wasn't impressed w/ it being the "best". I have used it a couple of times & recommend just mixing it the recommended 2 1/2 min instead of the 4 on the DW box---it coned in the middle when I mixed that long.

I'll be trying creme bouquet in my mix next time.

I don't know about the cake in question in the original post...however I know one "secret ingredient" that never fails me...a long time ago I was making a red velvet cake and ran short on eggs and in sheer desperation put a large scoop of MAYO in and hoped for the best. It was by far the best tasting red velvet cake I had ever tasted. Now it is an old faithful for me..I swear by it and buttermilk.

I usually put 1 tsp of vanilla in my mixes. I know Creme Bouquet isn't very strong in flavor. Is 1 tsp/ mix enough?

Hey all! Before I even read through this thread, my answer was going to be passion, patience and love. They have been my secret ingredient for years. If any one of those is missing, I'm never quite satisfied with the results.

Texas_Rose said: ...the "baked with love" thing is probably a difference in mixing times, or in the kind of mixer used, or the precision of the measuring equipment...
ziggytarheel said:<... some people don't understand that baking is chemistry. I think that can make a huge difference...>

Yep there are sooooo many differences. Many yrs ago there was an article in a cooking magazine about which mixer to use for what. All I remember now was the recommendation that a *hand-held* mixer was best for mixing up cake batter!!
Goes back to the measuring accurately; passion; chemistry etc, etc.
Back about 15 yrs ago I was asked to participate in a baking test by a research co. They sent me something like 6 unmarked pkgs of mix w/exact mixing instructions etc. I was to ask 6 people to taste test them and mark a list. Almost all of us could not tell any difference between them!
This was done twice - 2 different batches of mix sent to me - and we never could tell any difference

Yes, the weight watcher cake is yummy, more of a snack cake. It's good with chocolate mix and diet dr. pepper.

I also just found creme bouquet last night. For a regular size cake mix, is one tsp. enough? I want a hint of flavor, not overwhelming. That stuff smells so good!

You can hunt until you find the big guy behind the curtain but, you'll never know unless you can get her to tell you. I thought I was going to be so smart, I made my chocolate cake (from scratch) then I wanted a truly unique flavor and looking around my kitchen I settled on the black pepper. I was so proud of my cake. Everybody loved it. The more you eat the hotter it gets! (Slows you down, calorie wise!) Then one day I'm watching my daily dose of America's (and my) home goddess. And Pop. went my bubble. She was talking about how she added pepper to her chocolate cake years ago! The recipe was in one of her early cookbooks. Great minds? Or just luck? You may have already stumbled across it... who knows. I wish you much good luck in finding it.