White Almond Sour Cream Cake....omg!
Decorating By karenm0712 Updated 9 Mar 2007 , 2:21am by jamiesue
Yeah, you have to use about 1/4 of what you would use of normal flavoring when using the Lorann's, It is so concentrated. I was lucky when I first bought it and the lady in the store told me or I would have been in the same boat. Try it again for sure. Dont' be discouraged!
Yeah, you have to use about 1/4 of what you would use of normal flavoring when using the Lorann's, It is so concentrated. I was lucky when I first bought it and the lady in the store told me or I would have been in the same boat. Try it again for sure. Dont' be discouraged!
thats funny because i asked the lady at the cake supply store (who is my friend) and she told me i needed to put two in it!!! 
glad i only did one...
I was told only to add 2 drops into my mixes. Any more and it is way too much. Lorain Oils that is.
Oh, no, Good thing you didn't listen, Could you imagine ;-P
I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?
I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!
Beth in KY
I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?
I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!
Beth in KY
How much melted chocolate do you add to the batter? Do you then take away from another one of the ingredients? Did that make sense 
I was thinking of trying this for the grandkids' valentines day school cakes but wondered how the flavor would go over with kids - Is this the type of cake adults mostly like. I know, kay, you said your ds loved it.
Jodie - thanks for the almond reminder. Will have to check with dd to see if there are any allergies in the classes.
bob - you said you tweak your version. Care to elaborate.
and finally, Cakebaker - as the originator of this recipe: I usually add creme bouquet to my white/yellow cakes. Should I leave the almond out if I do this?
I was thinking of trying this for the grandkids' valentines day school cakes but wondered how the flavor would go over with kids - Is this the type of cake adults mostly like. I know, kay, you said your ds loved it.
My 7 yr. old LOOOOOOOOVES this cake. Everyone who has ever tasted it that I know of, also LOVES this cake.
I'm wondering what variations of this cake y'all have done -- I've heard using a yellow box mix with whole eggs (how many?) What other variations are there?
I like to add melted REAL White Chocolate to the batter!! SINFULLY GOOD!
Beth in KY
How much melted chocolate do you add to the batter? Do you then take away from another one of the ingredients? Did that make sense
Thanks so much. Gonna try this out
I have this cake baking right now. My oven is at 325 and it has been baking for 45 minutes, it doesn't seem even close to being done. About how long does this cake have to bake?
I have several nieces and nephews plus DS and DD. They range in age of 4 to 20 and they all loved every flavor I made. Plus I took some to a convience store that has alot of college kids and they were gone before I walked out the door. So It is definatley an all around GREAT CAKE for all ages 
I can't wait to try this cake. 
I am not sure of the answer. But I haven't and I have made this cake with different variations 4 times. And I haven't had any problems.. Maybe I was lucky. But I think it tasted just fine.
The full recipe yes you only use one box of cake mix and half everything else. And there was even another person that divided it again with half a mix. You can read back through and see what see did. But half definately works
this cake is in the cake mix Dr. book
Is this cake supposed to come out really dense? I made the full recipe and frosted it with the BC Dream frosting. It tastes great...but is difficult to cut. The cake is not dry, but it's also not fluffy like a normal cake either. Did I do something wrong...or is is supposed to be like that?
I've also had the cake in the fridge because of the frosting0 (has milk in it)...but it was really dense even while it was cooling.
Let me jump on this bandwagon now! I made it with a French Vanilla cake mix. It wasn't as almondy as I hoped, but I figured that was because of the vanilla already in the cake mix and the 2 tsp of vanilla were overpowering the almond - so I think I'll cut down the vanilla next time as I love working with French Vanilla cake mix.
YAY!
Rachel
Tolinda,
Someone in this massively long thread added extra baking powder to make it lighter and said it worked - look for her post!
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