Funfetti or other flavor cake for a Wedding Cake?

I would suggest the WASC recipe, but then just add sprinkles. Toss them in some flour before adding them to the batter so they don’t sink to the bottom.

HTH!

Thank you, Loren! I’m going to meet with them this weekend so I will test it out on them ;). Do you have a preferred recipe?

Sorry, I just saw your response now…hope I’m not too late!

WASC (White Almond Sour Cream Cake)
by Rebecca Sutterby
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt
2 and 2/3 cups water
1/4 cup vegetable oil (= 4 Tbsp)
2 tsp real vanilla
2 tsp almond extract
2 cups (16 oz) sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.

Thank you! I’ve already made the “test cakes”, but I still have some time before the real cake. The recipe I found & used was similar but it called for whole eggs & no oil. But, thinking it might turn out more of a yellow cake, I subbed the whites & a little oil in my recipe! Lol. Also, tossing the sprinkles in the flour worked wonderfully! I was surprised the flour kind of stuck to the sprinkles! Thank you again for your response & help!

Sorry I was late, but glad it all worked out! Enjoy! :o)

I have also seen funfetti white cake mix. You could use that instead of the white cake mix when you make the WASC cake.

Oh, that’s an idea Toni…thank you! They loved the one I made and have settled on a Funfetti cake with raspberry filling and a vanilla swiss meringue buttercream, cover in fondant. I’m so excited to do my 1st wedding cake, thanks again for the advice and recipes!