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June 29, 2006



Hi Glenna,

What great tips! I have never really had the nerve to decorate cakes - just seemed a bit overwhelming to learn on my own...

Maybe I will find the courage to try now...


I've learned so many useful things from you about baking cakes--things I never knew. The cake is beautiful!


Rosie and Sher--Thanks so much for your comments. Baking is easy for me, I think, because I started doing it before I was old enough to know how annoying it is when it goes wrong.


My jaw dropped reading this post! I'm not a baker, but I learned so much! So very much. You are quite the pro. And quite the perfectionist (although I'll bet you have a drawerful of secrets for "repairs").


Thanks for the compliment. Repairs, hee hee, someday I'll tell you the one about the wedding cake that after I set it up a big chunk just--plop!--fell off. Amazing what you can do with a bowl of frosting, a knife, and hot water.


Glenna your cake is beautiful!
I'm waiting to read all your Blog , later - Thank you !! ;)


Chanit--Thank you! I love your blog too. I was just showing some of the pics to Gene (my husband) a little while ago and he was pointing out all of the things he wanted me to make from yours. I think I'm supposed to start with the plum or apricot cake.


Wow, those are great tips! I just found your blog and will definitely be coming back.


Christina--thank you so much for the compliment! See you around the figurative water cooler!


I don't bake, I'm always in awe of those who do.

People often say in reference to baking that it is a science, well it's a science that I suck at and I'm a chemist, LOL.

Your site is wonderful and your cakes are beautiful!


Glenna, WOW!!!I tried the above recipe and turned my convection oven down, This is the best "white" cake I have baked! Mine kept coming out over done or not done in the middle. Thank you for sharing how to make and bake a fabulous white cake!


I followed this recipe two years ago from your old site and it didn't work. The instructions are not so precise and I end up making my wedding cake from Betty Crocker's Silver White Cake.


I saw this recipe first on 'The Dabbling Mum' then 'googled' you. I was very excited to find the recipe and gave it a go to practice for my daughters birthday. I just can't get the recipe to work though, it just seems that there is too much wet ingredient in it. A mouthful tastes nice but its just way to heavy. Do you have the right quantities listed? especially for baking powder which does not sound very much and apple sauce/oil which seems a lot. Plus your tips say oil and apple sauce should be equal but you give different quantities. many thanks for any help!


Curly and Amy--I know it's been a while since you guys commented but I've used the recipe again a few times in the past year and I've yet to have a problem with it. The only thing I would do different now would be to add 1/8 tsp salt.

I did give two different qtys on the oil/applesauce but 1/3 cup each or as written will both work. I've done it both ways.

Thanks so much for your comments!


Hi Glenna, I love this cake recipe, and I have used it for many cupcakes, wedding cakes, birthday cakes, etc! I have updated the recipe several times to change the flavors by adding instant pudding. I add vanilla for a yellow cake (I don't like egg yolks in yellow cake recipes) reduced pink champagne syrup for 1/2 the buttermilk for pink champagne cake, pistachio pudding for pistachio cake, lemon zest or lime zest for a lemon or lime cake. It works every single time, and I love it! When I add pudding I reduce the sugar by 1/4 cup. Anyway, thank you for this cake recipe, I love it!


Thanks, Michelle! Love all of your ideas for adds-ins. Yum! That's one of the things I like about this cake--it's so easy to customize. Now I want cake.... :-)


For the crumb coat icing do you use water or milk? Secret #6 says water and your instructions say milk. I am assuming it is milk but I am a beginner so I wanted to ask first :)
Also, I bought unsalted real butter for the butter in the recipe. I hope that is correct. I also bought vegetable oil for the oil. I hope that is correct too :)
I am still having a hard time finding the cake flour but the search is on!
Thank you for all the tips!


Amy K--Actually either water or milk will work for crumb coat. I use which ever is handiest. Milk blends easier because of the fat in it. Vegetable oil and unsalted butter are great. The most common cake flour is made by Swan's and it's usually on the top shelf in the flour section in a red box... good luck!


If you wanted a "normal" white cake, can you substitute the butter milk for regular milk, or do you use a different recipe?


Amy--Yes, you can use regular milk and leave out the baking soda as well, which is a leavening that specificlaly works with the buttermilk. I'd up the baking powder to 2 tsps. Glenna

Amy K

I just wanted to say, "Thank you"! I made this cake for my mom's birthday and she loved it and it turned out beautiful and delicious!
Do you have any recommendations for other cake recipes, or a link to your recommended ones? Now I am inspired to try other flavors and designs :)


Amy--Thanks so much for letting me know! I'm glad your Mom liked it too--that made my day! If you go to the home page of my blog and then to the categories on the left hand side, there's a category just for cakes. A couple of my favorites are banana cake and there's a clementine/olive oil cake that's sooooooooo good--and it's clementine season!


I learned a lot from your tips and I have NEVER baked a cake from scratch before. One thing that puzzled me was your sugar instructions. In step 1 I combined all the dry items INCLUDING the sugar but then in step 2 you instruct to beat the butter and sugar(again?) ...was the sugar supposed to be in step 1? That was confusing. Thanks!

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