Here's the first pic of the first cake I have evah baked from scratch. It's not so yellow.
Since I'm a box mix girl, I compared this to Duncan Hines, my fav and the only box mix I'll use. I found it to be a little heavier and slightly less moist. Could be the flour I used, all purpose. Next time I'll try a finer cake flour, hoping to produce a fluffier texture. However, this is a great texture for wedding cake. I think it would freeze well and hold up under the pressure of tiers.
The kids all agreed. This was much better, all around, than the box mix. Now to work on that frosting.
Are you a box mix or scratch cake baker? What's your preference for either?