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Old 04-11-2012, 11:41 AM   #11
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Wow, I have really missed things over the last year or so. This is a real gem. The one thing I have an issue with is getting a nice moist white cake that I can use for different purposes. I am going to try this one real soon!

Thanks Alix!
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Old 04-11-2012, 02:21 PM   #12
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Hey LP, this one is firm enough to stand up to decorating too. Just be careful not to overcook it. It dries out quickly when overdone.
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Old 04-11-2012, 02:37 PM   #13
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Great! I was going to try it on some cupcakes to decorate in Canuck colours to take to pain group tomorrow! I will let you know how they turn out if I get time to make them today.

I always time to slightly underdone and then watch it closely from there.
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Old 04-11-2012, 02:52 PM   #14
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I've never done them as cupcakes, let me know how that goes. This is what my Mom made for my wedding cake. It was delish.
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Old 04-11-2012, 07:23 PM   #15
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This cake is really nice when made with almond extract and covered with white frosting and coconut!
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Old 05-16-2012, 12:16 PM   #16
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I have to say that I have been baking my way through the interwebs, trying different recipes for cakes just like this one, looking for the elusive moist texture of this cake that I had at a wedding one night that completely blew me away....it was definitely a white cake, had no fancy filling, was dense but moist, had an especially wonderful crumb and a light but mouth filling vanilla flavor. And so far, this recipe is the closest I have come to it.....

so really thanks for the post.
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Old 05-16-2012, 12:19 PM   #17
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You're very welcome.

I'll add a quick note here as I made this cake just a few days ago. I subbed in 1/2 cup greek yogurt for 1/2 cup of the milk. It made the cake more moist and tender. Still dense enough to stand up to decoration though.
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Old 05-16-2012, 12:22 PM   #18
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Similar Recipes

Just out of curiosity.... do you have any other recipes like this in your arsenal that I could try out?
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Old 05-16-2012, 12:25 PM   #19
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Are you looking specifically for a white cake? I have a jillion recipes for cake in general. I've got a couple of pound cake recipes that might be helpful. They aren't quite like this but similar.

What's most important? Crumb? Flavor? Moisture? or Texture for decorating?

Elvis Presley's Favorite Pound Cake is one of my favorite recipes. I often sub in greek yogurt for the cream in this one too. I've also subbed eggnog and THAT was heavenly!
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Old 05-16-2012, 12:55 PM   #20
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You're Awesome

Definitely looking for a white cake. The most important thing is the crumb/texture. I am/have been looking for a recipe that will give me an almost equal supply of density as moisture, if that makes any sense.....
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White Velvet Cake [FONT="Comic Sans MS"]1 cup butter/margarine 2 cups sugar 4 eggs 3 cups flour 2 tsps baking powder 1 cup milk 1 tsp vanilla Cream butter and sugar, add eggs one at a time. Alternate dry ingredients and milk/vanilla. Pour into 2 greased 9 inch cake tins. 35 minutes at 375. [/FONT] 3 stars 1 reviews
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