Ok. the white almond sour cream cake. the extender is already added to the recipe right? What does the sour cream do? With the equal amounts of flavorings what is the overall taste like? Has anyone added white chocolate to this recipe if so how much? Have you all tried other flavors besides vanilla and almond?
From the good advice I received from you all I wanted to try buttermilk in my white cakes. If I use an extender do I omit the bm or the sc. or neither or if I use the extender don't use bm?
I use the cake mix extender recipe, and it gets rave reviews from everyone who eats it. The sourcream gives it good moistness. This is a very dense cake not like gonig to the grocery store and they are real airy like. I have only done the vanilla and almond, no buttemilk. Goodluck they will love it.
I use equal amounts of almond and vanilla extracts......BUT I have learned that the McCormick almond is stonger in flavor than the one I buy from Cake Craft (which is the one I use all the time) If I have to use the McCormick almond flavoring, I use less.
That being said, it has a "hint" of almond flavoring. It is also the cake that is requested most by my customers.
The sourcream adds moistness and a little bit of flavor to the cake, I have used plain yogurt and vanilla yogurt and can't really tell a difference in the taste.
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