OK, I have tried almost every white cake on this site and still no luck!!! WASC is great, but I would like to try a lighter cake.... WBH turned out perfect.... it looked light, felt light, and looked like the grocery store cakes when it's cut, but it tasted thick!!!!! If I can taste this, I know everyone else can... What other recipe (besides) WASC do you use? Can someone please give me a cake with the grocery store texture, but not the taste.. HELP!!! Does anyone ever use a sponge cake for a sheet cake?
Sugarflowers Forum Fanatic
Joined: Aug 19, 2006
Posts: 1327
Location: McKinney, TX
Birthday: Feb 02
It is a scratch recipe, but it's easy. It also fills a 9x13" pan without having to add any extenders.
I'm not sure what grocery store texture is, so I don't know if this will fill the bill or not.
Michele
troyfan Junior Member
Joined: Apr 14, 2008
Posts: 26
Posted:
Mon Jun 30, 2008 1:55 pm
Sounds good!
I'm going to try it tomorrow and let you know how it turns out.
troyfan Junior Member
Joined: Apr 14, 2008
Posts: 26
Posted:
Tue Jul 01, 2008 3:10 am
I am sending you a million hugs and kisses XOXOXOXOXOXOXOXOXO!!!!!!!!!!!!!!!!!
This is just what I was looking for......
I have never had a cake that actually melts in my mouth.
Thank you a million times!!!!!!!!!!!!!!!!
Sugarflowers Forum Fanatic
Joined: Aug 19, 2006
Posts: 1327
Location: McKinney, TX
Birthday: Feb 02
Posted:
Wed Jul 02, 2008 9:26 pm
That's great!! Thanks for letting me know. It's amazingly easy to make too, isn't it? You can flavor it with different extracts for variety.
I'm so glad you liked it.
Michele
cakeymom Junior Member
Joined: Nov 20, 2007
Posts: 35
Posted:
Tue Jul 08, 2008 12:12 pm
I've been looking for a good white cake.
So, would you mind giving me a little info. on the texture, and the height of the cake - was it domed, or just about level once baked?
Thanks,
cakeymom
troyfan Junior Member
Joined: Apr 14, 2008
Posts: 26
Posted:
Tue Jul 08, 2008 4:03 pm
It's the same texture as the one you get from the bakery. It's very similar to a box cake mix, but a whole lot better. When I say it melts in your mouth, it really melts in your mouth. I baked it in a 9/13 pan, and didn't think it was enough batter, but by the time it was done baking, the pan was full.. It's the perfect white cake!!!!!! You may want to add an extra egg if the texture is too "crumbly"(is that a word).... Try it without the egg first and see how you like it, and then try it with the extra egg.... I know my cakes, and this is the only recipe I will use for white cakes from now on!!!!
cakeymom Junior Member
Joined: Nov 20, 2007
Posts: 35
Posted:
Thu Jul 10, 2008 8:37 am
Ok, Troyfan I tried it last night and I really, really like the light texture and it does melt in your mouth. My only regret is not trying it sooner.
Again, it was great - Thanks!!!!
danijus Regular Member
Joined: Jan 24, 2006
Posts: 140
Location: Hopewell, NY
Birthday: Aug 11 Gallery Supporter Member
Posted:
Mon Jul 14, 2008 10:29 am
Can you use this recipe for stacked cakes or is it not sturdy enough?
charlieinMO Forum Addict
Joined: Feb 22, 2005
Posts: 644
Location: Missouri
Posted:
Mon Jul 14, 2008 11:44 am
Oh! Gonna have to try this one!! Thanks for sharing!
Shanille21 Junior Member
Joined: May 22, 2008
Posts: 61
Location: Rhode Island, USA
Birthday: Mar 30
Posted:
Mon Jul 14, 2008 11:52 am
im going to try it too......would i be able to make it a chocolate cake or is there a similar recipe for that?
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