white velvet cake
Posted: 11 December 2007 03:46 PM   [ Ignore ]
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can u taste the citrus from the zest or the oil in the cake?

also is the white butter cake base for baking different layers from this recipe?

I need to make a 12 inch cake, or a sheet cake (I would prefer to make a round) so I wanted to figure out any adjustments

thanks in advance

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Posted: 11 December 2007 03:50 PM   [ Ignore ]   [ # 1 ]
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oops looking at the recipe again it doesnt have the zest in it.. I got from online.. glad I looked at the source

I would still appreciate the info about the white cake base

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Posted: 11 December 2007 04:42 PM   [ Ignore ]   [ # 2 ]
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What information would you like about the cake again?

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Posted: 11 December 2007 05:21 PM   [ Ignore ]   [ # 3 ]
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if the white butter cake base is the same as this recipe

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Posted: 13 December 2007 10:11 AM   [ Ignore ]   [ # 4 ]
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Would you mind clarifying your question a bit?  I don’t think I’m quite understanding what you are asking.

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“There is no such thing as reconstituted lemon juice, only reconstituted taste buds.” - Bert Greene

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Posted: 13 December 2007 11:17 AM   [ Ignore ]   [ # 5 ]
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I already made the sour cream butter cake, but what I was asking if the formula for the white butter base cake was the same as the recipe for the white velvet cake… you know how the chocolate butter base is bthe same as the chocolate butter cake (rose did say she added more butter to one of the recipes, on her blog) Upon looking at it, I don’t think that it is..

I need to make a 2 12 inch layers

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Posted: 13 December 2007 01:12 PM   [ Ignore ]   [ # 6 ]
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Multiply the white velvet recipe by .33 and you’ll see that it is the same as the base recipe.

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Posted: 14 December 2007 12:35 PM   [ Ignore ]   [ # 7 ]
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thank you Matthew.. I had just glanced at the recipe and quickly thoght about 3rd, not .33 I keep forgetting that I need to be PRECISE lol. I will keep this in mind (that the base is the same, the next time someone asks for a white cake from me..

thanks for the assistance!

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