I am looking for a white cake....without sour cream (I don't like the taste sour cream gives a white cake). I came across the recipe for "WBH White Cake" and was wondering a couple of things.....
What's the "texture" like?? Is it dense enough to stack but "light" enough to consider a "TRUE" white cake???
Flavor??? Is it's flavor similar to other white cakes??
Thanks in advance for your responses!!!!
i really like this recipe. all the WBH recipes that i've tried have been perfect for stacking and carving. i always add more extract than their recipes call for. if it calls for 1 tsp vanilla, i use 2 tsp vanilla and 1/4 tsp creme bouquet. but thats personal preference! definitely give this one a try, and see if you like it
I have made this recipe twice, and I love it! It has gotten rave reviews, and just tonight I am making it a "key lime" cake. Instead of the 1 1/4 cups of milk, I substituted the 1/4 cup milk for lime juice, and used lemon extract instead of the vanilla. I have made a lime curd for the filling, and I can't wait to taste it. So far, it is working out! I say, give this recipe a try, you won't be sorry.
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