Does anyone have a method they use for substituting boxed cakes in recipes?
So for example the WASC recipe I keep seeing mentioned on here calls for two boxes of white cake mix (I've never tasted a white cake in my life, no idea what it is!). Would you just find a regular white cake recipe, and mix up the batter excluding the wet ingredients....?? As I type that it seems like a silly idea.
Does anyone know...? Boxed cakes are not commonly used where I live. The selection is limited, and I just generally would prefer to make things from scratch.
zespri- I have no idea, but I am happy to give you a BUMP so maybe someone who knows will see this! Good Luck!!
what makes a white cake white is the lack of egg yolks... or it would make it a yellow cake. It doesnt taste too much different. Just a little lighter. Im sure you can find a real good white cake recipe some where on the internet. 
This is my go-to scratch WASC recipe. Bake at 350 or 325, depending on the size pans you use.
http://cakecentral.com/recipes/2165/a-better-white-scratch-cake
Thank you, I didn't find this when I searched the recipes! I was just reading through the comments, do you find it crumbly when you bake it? And do you think it would be dense enough for carving?
This is my go-to scratch WASC recipe. Bake at 350 or 325, depending on the size pans you use.
http://cakecentral.com/recipes/2165/a-better-white-scratch-cake
No, I've never had a problem with it being dry or crumbley; maybe those who had that problem are overbaking it?
It works great for carving and stacking. This is the base recipe I use for all my cakes.
Hope it works for you! Let me know what you think 
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