Really White Cake Mix

Decorating By Crimsicle Updated 27 Apr 2006 , 3:37am by Crimsicle

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Crimsicle Posted 22 Apr 2006 , 12:07am
post #1 of 9

My daughter requested white cake for her birthday. I used DH. I had never noticed before that it's not white-whte. It's enough off-whte that I'm concerned she may think I didn't listen to her request. I did make it with just eggwhites. I don't know why I didn't notice this before. Does anybody make a white cake mix that's snow white?

8 replies
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reenie Posted 23 Apr 2006 , 12:50am
post #2 of 9

Pillsbery is like that... funny, mine come out just fine. Bad batch you think? Maybe iff you add some of that whitening stuff for the icings it'll make it more white. Just an idea.

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Crimsicle Posted 23 Apr 2006 , 8:20pm
post #3 of 9

She didn't say anything about it being "amost yellow" cake. I keep the white stuff around. I'll just try to remember to use it next time. Or at least next time it might be an issue.

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chocomama Posted 23 Apr 2006 , 9:43pm
post #4 of 9

I used Pillsbury today and it's not white-white, either. The picture on the box sure is white, though! icon_confused.gif

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Crimsicle Posted 24 Apr 2006 , 1:36pm
post #5 of 9

ARRGH! So is the picture on the DH box! I don't know why this has suddenly come to my attention, but that may be my next quest...to find a REALLY white cake - if I have to resort to (GASP) scratch!

I'm wondering if the vegetable oil has anything to do with it. It's yellowish...although very LITTLE is used in the DH recipe.

Vexing!

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chocomama Posted 24 Apr 2006 , 3:28pm
post #6 of 9

I was wondering about the oil, too. Anyone have a good scratch recipe?? The mixes are a little too sweet for my taste, anyway. That plus the BC gives me a toothache just thinking about it! icon_wink.gif

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Crimsicle Posted 27 Apr 2006 , 3:11am
post #7 of 9

Update -

I'm trying scratch white cakes in search of a really white one. Besides - my scratch cakes are awful. I need the practice. Found one that's close, but I'm tweaking it. Tonight, just for grins, I added whitener to it. UGH!!! Don't do that!!!! It makes it a strange chalky-looking white...and it affects the browning AND the texture of the crumb. Not a good idea....

Onward!

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dandelion Posted 27 Apr 2006 , 3:18am
post #8 of 9

do you use whole eggs? i think the yolk lends a yellowish color. so on some of the boxes they have an alternate egg white only recipe.

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Crimsicle Posted 27 Apr 2006 , 3:37am
post #9 of 9

Nope...nor butter. I'm only looking for recipes now with shortening and whites. I came close in last night's test, but the texture wasn't what I wanted. I may tweak that one again - without the whitener - and try a couple more things. It is very, very close. I'll post the recipe if I come up with something I'm truly happy with.

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