Silver White Cake Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Apr. 4, 2001
This is a good white cake. I filled it with a Lemon Whipped Cream filling (Lemon Custard from this site cut with whipped cream to lighten it); frosted it with Mom's Buttercream Frosting (this site); and topped it with coconut and Royal Icing spring flowers. I brought it to work for a birthday and everyone loved it. The cake was moist and easy to work with once baked. I did find making it to be somewhat labor intensive. I have a hand mixer so the beating was harder than it would have been with a stand mixer.
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Reviewed: Jul. 4, 2000
I thought this cake was pretty good. However, a bit too much baking soda. Next time I make it I will definetely put less in because it had a weird flavor.
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Reviewed: Jul. 3, 2000
This cake is dry. I don't like the method of mixing. This is no way to treat a cake batter. The user who beat the egg whites separately was on the right track. But I have another recipe for white cake that is so superior I don't need to adjust this one.
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Reviewed: Jul. 2, 2000
It was tasty, but dry
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Reviewed: Jun. 9, 2000
I loved this recipe! I used almond extract instead of vanilla. I also beat the egg whites separately and folded them into the batter.
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Reviewed: May 4, 2000
After reading the dryness comment, I used half and half instead of regular milk and it turned out really well.
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Reviewed: Mar. 10, 2000
this cake is really dry.
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Displaying results 81-87 (of 87) reviews

 
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