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Any tips on how to stop a white cake mix from turning yellow? - Page 2

post #16 of 18

The OP posted in a thread on this exact subject last year.  It was explained then. :-t

 

http://cakecentral.com/t/33205/white-cake-mix-doctoring-it-up-and-keeping-it-white

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #17 of 18

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.

Sandy
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Sandy
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post #18 of 18
Quote:
Originally Posted by MBalaska View Post
 

The OP posted in a thread on this exact subject last year.  It was explained then. :-t

 

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. :roll:

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