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Cake Decorating Supplies -



Winbeckler's French Vanilla Sour Cream Cake

French Vanilla Sour Cream Cake - Winbeckler Recipe 
(Pan Coat Recipe at Bottom of Page)
2 1/2 cups all-purpose sifted flour
1 1/2 cups sugar
1 tsp. salt
1 Tbsp. + 2 tsp. double acting baking powder
1 small pkg. dry instant vanilla pudding mix (approx. 3.2 to 3.6 oz.)
1/4 cup butter, softened
1/3 cup vegetable oil
3 whole large eggs, room temperature
1/2 cup lukewarm water
1 t. real vanilla
1 cup sour cream
Preheat oven to 325 F.
Prepare pan(s), either two 8" round pans or one 8" x 12" sheet pan, by brushing with pan coat (equal parts shortening, vegetable oil, and flour mixed together).
First combine by hand the flour, sugar, salt, baking powder, and pudding mix in mixer bowl. Add remaining ingredients (wet ingredients) and mix with mixer on low speed. Increase speed to medium and mix for approximately 2 minutes until well blended.
Pour batter into prepared pan and bake at 325 F. until center tests done (toothpick inserted in center comes out clean).
This is a dense, moist cake that carves well. Makes approx. 5 to 5-1/2 cups batter. 
The recipe may be multiplied
Red Velvet:
To the same recipe, you can add:
1/4 c. cocoa powder
increase vegetable oil to 1/2 c.
1 oz. liquid food color.
To the same recipe, you can add: 
1/4 c. cocoa powder
use chocolate pudding instead of vanilla
increase vegetable oil to 1/2 c.
Other variations can be created by using other flavors and flavors of pudding mix.

Pan Coat Recipe

1 c. Crisco solid shortening
1 c. all-purpose flour
1 c. vegetable oil

Mix ingredients together on medium speed until blended. 

Store in refrigerator to maintain consistency. 

Use a pastry brush to coat inside of cake pans.


Recipes and Uses for Cake Trimmings (Cake Scraps)

Below are many delicious ways to use cake scraps you may have from leveling, cut-out cakes, or cake sculpture.

Snowballs-- On slow mixer speed, mix white cake scraps (or angle food) and vanilla with buttercream icing (about 1/2 cake and 1/2 icing). Form into balls and roll in coconut.

Lemon Balls--On slow mixer speed, mix white or yellow cake, lemon,flavoring, and buttercream icing. Form into balls and roll in powdered sugar or coconut.

Rum Balls--On slow mixer speed, mix chocolate cake, rum flavoring, and chocolate buttercream icing. Add nuts if desired. Form into balls and roll in cocoa or shaved chocolate.

Candy Coated Balls--Any of the recipes above may be altered by adding chocolate chips, raisins, coconut, nuts, candied fruits, flavors, etc. Form into balls and freeze for 10-15 minutes. Dip into candy coating (white, pastels, or chocolate flavored). These candies would make a wonderful addition to any candy assortment.

Easy Layered Dessert (Trifle)--In seperate serving dishes or a 9" x 13" cake pan, layer cake scraps, pudding, and whipped cream.
You can also add mini marshmallows and/or sliced fruit.

As a Side Decoration for Cakes--Crumble cake scraps into a 9" x 13" cake pan. Hold a freshly iced cake over the cake crumb container. By handfuls, apply cake crumbs to the side of the cake. You can also use crumbs as "sand" for a beach-themed cake.

As a Cake Filling-- Use the snowball, lemon ball, or rum ball recipe with slightlyless cake (about 1/3 cake to 2/3 icing). Add nuts, chocolate chips, mini-marshmallows, fruit, raisins, flavors, etc. Thin with water if necessary.before filling cake.

Cheese Bars-- Spray a 9" x 13" serving dish with non-stick vegetable coating, crumble cake scraps into dish and flatten. Mix together 8 oz. softened cream cheese and a small can of crushed pineapple (drained). Spread mixture on top of cake crumbs. Top with a layer of whipped cream and and sprinkle with chopped nuts. Cover with plastic wrap and refrigerate until firm. Cut into bars.