This is one from Cakecentral.com and if you go to that site, there are endless variations. The *Original* WASC cake recipe Ingredients * The *original* WASC cake recipe by kakeladi 1 box cake mix (I prefer Betty Crocker) *see notes at end 1 cup flour* 1 cup granulated sugar generous dash of salt 1 cup sour cream* 1 cup water * 3 whole eggs 1 tablespoon flavoring* Instructions In bowl mix together dry ingredients. ItÂs helpful to use a wire whisk; important w/choco cake not so much for other flavors. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Pour into prepared pans * and bake as usual. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter. Most of the time I forget to add the salt:) On rare occasions I have used other brands of mix. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10â³ sq OR 9Ã13 OR one 8â³ & two 6â³ round;OR two 8â³rounds OR a 12â³ round; and other combinations of pans. I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky. Some people have told me they use plain or flavored yogurt instead of sour cream. IÂve always used all purpose flour. Some tell me they use cake flour but then the amount is less  maybe 3/4 cup  not sure. The flavoring I most often use is this mixture: 1 part vanilla extract 1/2 part butter flavoring 1/4 part almond flavoring A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)

Woodie, I'm so happy to see you here again, I miss you! Sol, I'll help for Sam's wedding. My cake baking skills are nothing close to yours but I could mix batter or bring the mojitos or SOMETHING... Thank you, everyone. I was pleased with the way everything turned out and doubly pleased that the fondant bow made it there intact. The hearts inside the cupcakes. OK, I hate to admit that it was actually easy, I'd love to fib and tell you it was all difficult and technical. Bake a sheet cake layer of red velvet cake, cut hearts with a small cookie cutter, it has to be small enough to fit down inside the cupcake. Put a spoonful of batter into the cupcake paper or pan, set the heart into it and fill with batter, making sure the heart is covered with batter. Bake again, check for doneness slightly toward the edge. The only trick is that you have to mark the cupcake so you know which direction to cut or you just have a red glob visible from the side view, LOL. This would work with bunnies for Easter, trees or bells for Christmas, Shamrocks for St. Pat's, whatever strikes you and you have a cookie cutter for. It was actually more difficult to get the Snickers bars not to sink into the bottom of the cupcake, we had to eat a couple of batches before I figured out to freeze the candy before plopping it into the middle of the unbaked cupcake. It was a difficult job, but had to be done. (grin) I did have some dedicated volunteers that helped me with that one..... Annie

She is Brittney Spears' sister. Very pretty cake. My sister's MIL made wedding cakes. She made her son a chocolate grooms cake. Did you ever see the movie Steel Magnolias? In the wedding scene there's a red velvet covered with brown icing armadillo grooms cake. lol (That looks like an autopsy)

Here is the recipe for scones that I used. It comes from a National Trust Traditional British Recipes book I bought from the BBC.. Measurements have been converted to US. (Only to be eaten with a large hat on, a cup of tea, and listening to the English national anthem of course.) Scones: 1 cup flour 1 tsp baking powder One half stick butter (I used low fat) One half cup brown sugar One half cup raisins 1 egg One quarter cup milk (again, low fat is fine) Milk to brush the tops Preheat oven 450. In large mixing bowl, sift flour and baking powder and gently combine. Rub in diced butter w finger tips until like breadcrumbs. Add sugar and raisins and combine evenly. Make well in center of mix and slowly add milk and egg (already mixed together) Stir mix w fork to make smooth dough. Knead slightly to make ball and put on floured surface. Roll to about 1 inch thickness and cut into circles w cookie cutter etc. Put on greased baking tray; brush w milk. Bake 15 mins. Also works if you add nuts, cranberries etc� (but less English that way!) Serve warmed up and cut in half, with butter then dollop of strawberry jam, and some type of whipped cream on top. Yum. Oh, and DH is a fully trained professional Dignitary Protection person... It's like having my own body guard. :-)