Veronica's Cornucopia

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1. fatima | August 6, 2011 at 2:36 pm

   hi,
   what kind of cake you use to become so white ? i uselly use vinllia white cake but its not coming so white

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   • Veronica | August 7, 2011 at 12:31 am

     I answered this question when you asked it on the FAQ page.

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     • Veronica | August 7, 2011 at 12:32 am

       I just went back to find it, here I’ll copy it for you: I used white icing and white cake from a mix. I use Pillsbury white cake mix and for some reason, it doesn’t seem to get as brown around the edges so that might have something to do with it. If you are crumbling up the entire cake with browned edges, bottom, and top, that would make it less white, especially if your edges are really browned. You could try cutting off the brown parts before processing. You’ll have less cake pops but the dough will be quite white.

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