What Do U Think Is The Best?

Decorating By shelli72 Updated 1 Apr 2009 , 2:15am by shelli72

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shelli72 Posted 31 Mar 2009 , 8:56pm
post #1 of 6

Any suggestions for a good yellow cake recipe for a cake that will be carved. I am making for first sculpted cake this weekend and was wondering what kind of recipe should I use. I hope someone can help. And I want it to taste good.

5 replies
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amysue99 Posted 31 Mar 2009 , 9:08pm
post #2 of 6

I love the WASC recipe. It has a great consistency and very fine crumb that is perfect for carving. Don't let the "white" put you off - the recipe can be adapted to any flavor - just switch the 4 egg whites to 3 whole eggs

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shelli72 Posted 31 Mar 2009 , 9:28pm
post #3 of 6

That is what exactly scared me off from the WASC, so if I use whole eggs it will be a yellow cake. Thanks

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amysue99 Posted 31 Mar 2009 , 10:05pm
post #4 of 6

With the whole eggs it's kind of a cross between yellow and white. If you want a truly yellow cake, use a yellow mix instead of white.

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kakeladi Posted 1 Apr 2009 , 2:09am
post #5 of 6

Here you go. Just use a yellow cake mix and you won't be sorryicon_smile.gif

Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!

The *original* WASC cake recipe by kakeladi

1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, juice or cream for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.

The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif

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shelli72 Posted 1 Apr 2009 , 2:15am
post #6 of 6

Thanks so much I will try one!

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