This sure has turned into a great debate. I think white cake is an old favorite. And I also am from the school of the simpler the better. I dont need anything super fancy in my cake. Sometimes you want just that old favorite white or yellow cake. I got into trouble doing practicals at school because I wouldnt do fancy plating but I think food should look good yes but not overboard where you have to fight to eat it. Oh and Im 23 so not old school. Just think old school about certain things I guess.

WASC (the white one!) is my most picked flavor for wedding cakes. People LOVE it....and it is a pretty white. I offer quite a few flavors, and there are always 3 at a tasting...but 98% of the time at least one layer is the white cake!

Roccosmom - good to see you posting again! (no matter how tiny the font is, I have glasses. )

I believe you, Kara. It was just a discussion. No worries.

CakeAnd D--just combine some lemon curd with any berry filling--this is what I do~~~

http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html

There is no question that is worth every ounce of bother making it.

Then the berry part is like this:

Raspberry filling from K8

Place a 10 oz bag of thawing frozen raspberries (from the grocery store freezer section) or use fresh into a heavy sauce pan with a peeled diced granny smith apple must be very tart apple like gs and one third cup of sugar and a squirt of lemon juice and brought to boil stirring often while cooking gently for about 15-20 mins.

Then in a little cup mix 1 tablespoon of cornstarch and 2 tablespoons of water, then pour into bubbling fruit stuff stirring vigorously for another two minutes because you don't want the cornstarch to cook and be a cornstarch blob. But this is just insurance--often I make it without any cornstarch--the pectin in the tart apple sets it up

Cool, puree in food processor and then strain out the seeds. Add almond extract if you want. Be sure to securely seal the edges of the filling with buttercream.

You can actually use any combination of berries but I recommend straining the seeds out nothing doubting. This is not difficult and the fresh bursting taste is well worth the little bit extra effort. Enough for a quarter sheet. Yum Yum

YUM! Thanks I will be sure to give it a try!

Maybe its my area or my friends, but almost all the weddings (first year since I graduated college that I don't have at least 1 wedding...finally!!) I have been to and all the cakes I make are normally white. Maybe we are more traditional here or maybe we are just like things on the safe side.

I could be wrong, but its hard to find somebody who doesn't like white cake. But you start adding different flavors and/or fillings and you my start losing people (not saying they don't taste wonderful, but they might not be able to eat chocolate or they don't like caramel)

Just my experience in Iowa, but of course I don't make multiple wedding cakes every week.

I wish people would ask for different flavored cakes. When I make cakes for friends and family they only ask for chocolate or vanilla, that's it.... it's like there are not other flavors out there. One friend of mine did ask for strawberry and I just about fell over. And goodness, if you ask them what kind of filling they'd like..... they look at you like you're crazy.

It seems to me that (in my area at least) most lay people think of "white" as a color, rather than a flavor...I ask people what flavor of cake/icing they would like, and they look at me and go "Uhh...plain?". In other words, vanilla, not chocolate or marble. If I suggest white cake, they ask me "What flavor is that?"