Basic White/yellow Vanilla Wedding Cake Recipe...sturdy

Baking By Linda1963 Updated 8 Dec 2011 , 3:01pm by imagenthatnj

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Linda1963 Posted 8 Dec 2011 , 2:40pm
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OK, I am wanting to literally step outside of the box...cake mix in a box..and start making my cakes from scratch. I am a bit confused on what is the best for stacking. I don't want something that is complicated and expensive. Please explain the texture and difference of a sponge cake, which we here consistently on TV...or is it just terminology used according to where you are from. I want something yummy and NOT that ole dry cake mess...yuck! Honestly, I get nothing but rave reviews on the taste of my cakes which I use mixes as my starter and then add other ingredients but I'd like to step it up a notch. Also, large batch recipes would be great, some recipes don't tell the batter yield and this steers me away from even trying them. I would love to hear your suggestions Cake Central icon_smile.gif

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