White Sour Cream Cake

Whtie Sour Cream Cake WM

Over the past few years, my White Almond Sour Cream Cake has evolved a little bit … I’ve made changes due to smaller cake mixes and wanting to have some variety in my recipes.

So, after making some tiny changes and measuring in a new way, I’ve started calling this White Sour Cream Cake.

It’s really very similar to a thousand other recipes out there on the world wide web, but I thought it would be a great recipe to share over at CakeJournal.com and to also share with YOU, my readers, my updated version.

Granted, I still use the White Almond Sour Cream Recipe (as is) for a traditional “wedding cake” flavor, but I also enjoy mixing it up and making this doctored cake mix recipe into just a vanilla cake or a lemon cake or whatever flavor is calling my name!

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So – go have a look!  The newest version is over here, and you can find my original post here AND my post on how to deal with the smaller cake mixes that manufacturers are pushing out these days.

P.S.  Do any of you have a great recipe for a white velvet cake?  I had a slice of white velvet a few months back but haven’t been able to find a recipe that tastes the same!  I’m pretty sure the recipe was cake-mix-based, but there must have been a secret ingredient I’m  missing!

P.S. #2  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)



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THIS is what I did this past week.


I’ve done it again.  I got all wrapped up in a crazy-busy week and didn’t write a blog post for 6 days.  Ugh.  And guess what?  I won’t be really writing one today either.

Instead, I’m going to give you a very abbreviated run-down of the past few days.

Last week I did seven cakes, six dozen cupcakes, plus cake pops and dipped Oreos.  All pictured above, except my son’s Oreo Cake (and a couple of dozen plain cupcakes):

Caleb's 13th Birthday Cake

Caleb asked for a Lego cake with Oreo Cream filling for his 13th birthday and I did NOT want to disappoint.  He got *almost* as much filling has he did cake… and  he LOVED it!!

The other big thing… my nephew Rodney turned TWO!  His Monster’s cake from last year is here (I just posted it a few weeks ago and already a year has passed) and this year he had a Construction Party:

Rodney's Construction Party

I’ve mentioned before that my sister-in-law Amy and her mother ROCK party planning and those are just a few pics from his party!  She’s SO awesome!!

Paw Patrol Party Cake Cookies Oreos

And then, my most thrilling cake of the week… this Paw Patrol cake and sweets for Jamie.  He’s the little boy in our community who drowned a few weeks ago (I mentioned it on Facebook here) but thanks to his Daddy knowing CPR and some amazing medical staff and technology, and well, most importantly, the mercy of our Lord, he is alive and home got to celebrate his second birthday with his twin brother Harvey!

Praying for Jamie

He did suffer a brain injury from the accident and he has a long road of recovery ahead so please continue to pray for him and his family.   Having said that, I can say with certainty that I’ve never been more grateful for the privilege of making a cake!

Asher Nose

Okay… so after all that, Sunday my baby boy slipped and busted his nose and got a black eye… can you see how swollen his little nose is here?  It bled like crazy and eventually…

Asher Black Eye wm

…turned black around his right eye :-(  I don’t “do” blood, so it was more awful for me than him.  Just kidding.  Sort of.  Okay – that’s cruel, I know… but really?  Why do kids have to bleed SO much??   This Mommy can’t take it!!

And please excuse all the miscellaneous dirt on his face.  He’s a country boy through and through.

And yesterday was our first day back of homeschooling and it was, um, um, well… it was a Monday.  With 6 kids.  And they are not used to a routine.  Enough said.

Football game

But we did go see my nephew’s play 8th and 9th grade football, so that was fun!  We had burgers from the concession stand and I didn’t have to cook, so there’s that silver lining!

Then today I woke up to a very sick daughter and after getting her to the doctor and getting her on meds, I go out to find my truck locked and after getting a spare set of keys brought to me, I find my battery is dead.  I might have been a little on edge and I still had places to go, things to do.

Next, I also saw a new doctor today (a few minutes late thanks to my previously mentioned issues) – a cardiologist – who feels my heart condition (it’s not that serious – “condition” sounds ominous – it’s an arrhythmia) is probably exacerbated by my stress levels (WHAT?  Me?? StReSsEd???).   I’m starting a new medication and hoping that for the first time in months really, maybe my heart will act right.


Then I went to Walmart.  Need I say  more??    Wait… except… does anyone want to pitch in on my grocery bill?  Pretty please??

So there… this is my non blog post.    What have you been up to for the last week?


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Petit Four Icing (aka Poured Fondant)

Petit Four Icing Recipe

After posting this Petit Four picture on Facebook today, I had someone ask about the icing.  Honestly… it’s what I struggle with the most, but  I do like this recipe… I just haven’t perfected my usage of it!

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So, here’ s a quick post (because you asked!) for how I’m currently making Petit Four Icing (aka Poured Fondant).  I’ve tried several recipes over the last few years and this recipe is my favorite so far!

I think the secret to this icing is the added white chocolate chips.  The petit four icings that I used before this one were too translucent and didn’t really cover the cake very well.  I really wanted my petit fours to look white – and the added chocolate does that!

Now – I told you on Facebook and I’m telling you again… I really wish I could make my petit-fours look as good as they taste.  None of them are the same size.  None of them are the same height.   Look at this picture… I was not kidding:

Petit Fours

I also couldn’t figure out how to get the icing to cover on all sides…. maybe I just don’t work fast enough??  Anywho – I appreciate all of your kind comments on Facebook, but really… I need to improve!

OH – I should also tell you that I use a make-shift double boiler method to make this icing.    It may or may not be the “best” way to make this kind of icing, but it keeps me from scorching it and  it keeps the icing warm enough that it doesn’t set up in the bowl (because with petit fours, I work sloooooooow!!!!).

However, even though the icing stays warm and fluid and it tastes amazing… it’s still a MESS!   If anyone can give me tips on making petit fours without making a mess – please SHOUT IT OUT in the comments!!

Raspberry Cream Cheese Petit Fours

Last thing – then the recipe – I promise!  I mentioned last week that I watched the Craftsy class,  Mini Cakes, Many Ocassions and that there is a whole lesson (or two) on making petit fours!

Well, that class is a wealth of information if you want to learn to make petit fours!   Mini Cakes, Many Ocassions includes videos, recipes and loads of tips!    I absolutely learned tons of great tips from it… I just need to watching it again to master some of what I learned!! ;)

Tell me!!  What do you struggle with?  Do you have a fool-proof method for making petit fours?  Wanna share!?!  Please!!  Pretty Please!!!

So now… on with the recipe!!

Petit Four Icing (aka Poured Fondant)

Petit Four Icing (aka Poured Fondant)


  • 6 cups powdered sugar, sifted
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup white chocolate chips


Start by bringing a pot of water to boil, then placing a larger glass bowl over it. You'll do all of the recipe in the glass bowl!! THIS is my "double-boiler".

In the glass bowl, whisk together the confectioners' sugar, water, corn syrup and extracts. Note... you can eliminate or substitute different extracts to suit your recipe/tastes. I think lemon extract would also make an amazing icing!!

Continue whisking or stirring the until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so then that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it's good.

When it's ready, add in the white chocolate chips and stir until melted. I like to turn down the heat but keep my water steaming underneath as I work to keep the icing from setting up!

Now - there are many ways to coat petit fours (dip, drizzle, pour the icing, etc.) and I can't tell you what's best! You can see several methods in the Mini Cakes, Many Ocassions Craftsy Class, but for me, I like to spoon it over the top.

I put my frozen petit fours on a cooling rack and I set that over a cookie sheet that is lined with wax paper (also shown in the Craftsy Class then I just spoon the icing over the top to cover the cakes!

I actually took some pics of part of this process but I'm ages away from posting those, so if you're in a hurry... you're much better off with the class!

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This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

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