Can I just add a total of 4 tsp of vanilla extract instead of the almond extract to make a vanilla flavored cake? Or is that a lot of vanilla to add to the cake? Thanks!
I want to try this version. How does the texture differ from the original WASC? Does it stack as well and is it as moist?
You can exchange any flavors you like, you can even do a white mint flavor...yummm! I tried the original WASC and it was very dense. I like my white/wedding cake to be light and airy. It stacks up very well as long as you have the correct supports. HTH :D
what is WASC??
Can i substitute 2 boxes of Duncan Hines White Cake mix with any other flour. We dont get that cake mix here. Thanks
WASC is 'white almond sour cream'
I LOVE this recipe. It baked up perfect and even. The texture was soft, and moist, but dense, which made for GREAT staking. I used it for a wedding and made white chocolate buttercream, and sliced fresh strawberries in the middle. It was almost like strawberry shortcake. It was delicious. I have nothing bad to say, except this recipe is HUGE. With 1 batch, I filled 2- 12'' pans, and I only had to bake mine 50min each. This is my new go-to vanilla white cake. Can't wait to try it with different flavors. Next time, I might even half the recipe if I wont be needing as much. Thanks for posting!
This recipe is so easy and taste great, everyone loves it! It also holds up well under the fondant. I recently used this recipe to make a white and strawberry layered cake covered in fondant. I used the Duncan Hines mixes, however the first time I did this the strawberry cake did not rise in the middle, so I substituted two of the egg whites with two whole egg with the strawberry mix and it turned out great. I plan to try the chocolate mix with whole eggs and see if it turns out dense enough to cover with fondant. Has anyone else tried the chocolate mix?
could you add cake flour instead of the Duncan Hives white cake mix for any other flour Cake flour for example ...................
found this exact recipe at another sight...anyone know approx cooking time? mine took 1.25 hours, and i am very afraid of dryness! it pulled away from the pans and was golden brown when i took it out. used 14x3 in ch round pan. bottom tier for a multi tiered cake for A LOT of people this weekend. any comments are appreciated!
can i reduce the amount of sugar and still get the same results?
I love the flavor of this cake, but I used it for a tiered cake and the bottom tier just fell apart. I had used it for a regular 2=layer cake a few days before and knew it was a soft cake, but I didnt realize it was that soft! Luckily, I saw the bottom tier starting to seperate and took off the top two tiers before the entire cake became a disaster. The birthday party still ate the broken tier, though.
Does anyone know how this can be made NOT using cake mixes. As in all made from scratch. I have been looking for a white cake mix using sour scream but do not want to use cake mixes .I want it to be all made from scratch
I don't know if you can use any other cake mix, but you're welcome to try. I've tried different mixes with other recipes and found the results to be quite different. I didn't like using one of them in particular, but I can't remember which. If I could make it TOTALLY from scratch, I would love love love to have that recipe haha :D I don't like having to rely on boxes. If you're cake is falling apart, perhaps you might want to freeze it first. I didn't know if you did that already. I would also add that this cake is very sticky, so be sure to spray your pan lightly on the bottom, then place a sheet a parchment, then spray the parchment. Oh, and have fun!
This is the most fabulous cake recipe I have ever used!!! It always turns out perfectly no matter what, and I used it for a four tiered wedding cake with the metal ring dividers and it was wonderful. The frosting was Italian Meringue Buttercream and the filling was chocolate cinnamon ganache. A gentleman who tasted it recently called me "the cake genius"!!! :P
can i use all purpose flour in place of cake flour?
I just made this cake and left it with my nanny she left it in too long. But I cut off the burnt layer from the sheet cake and it's a soft white spongy cake. Flavor isn't terrific but I've made vanilla bean butter ream which will pair well. I have to say I think this is a keeper. Oh and my egg whites didn't meringue but cake is soft and airy. I would freeze it before carving or fondant. I'll put up a picture of cake tomorrow its a pretty cool cake! Thanks again
Does anybody have any idea how much mixture it would take to fill a 18x12 layer pan?
Does anyone know how much I will need for 2 - 6X3, 2 - 10x3 and 2- 14x3 pans? I'm making a wedding cake for my cousin. The 6 and 14 inch layers are vanilla and the 10 inch will be Red Velvet. I have used this recipe before and loved it!
How much batter does this recipe make? In Cups? Or which size pans did you fill with this recipe?
Can you add a pudding to this and also can you use buttermilk instead of water? What would the impact be?