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Deyona's avatar

Randomly came across this post and my former Whole Foods cake decorator self was intrigued. 100% better recipe as they use frozen cake pucks. One of the intriguing difference’s is that the WF method is to put the almond extract in the icing and use an orange simple syrup for the soak.

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Allison Chen's avatar

That's interesting! I was looking up recipes/advice from other former WF cake decorators and they said their WF puts the almond in just the soak.

Then again they change this recipe every 6 months at this point

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Deyona's avatar

To be fair, this was about 15 years ago and way before Amazon acquired them. Back then we used frozen cake but made all icings from scratch. I wonder if they swapped away from that resulting in the need to get the almond in another way which makes me a little sad because that almond chantilly cream was GOOD.

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Susan Brunetti's avatar

In your video you have three 8 inch cake layers, but the recipe sounds like it makes two. Does this recipe make two or three?

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Liz Logan's avatar

Allison! i think you made a mistake with the flour measurements? 390g looks right, but wouldn't that be over 3 cups cake flour, not 1 and 3/4?

i just made this and it was very soupy... i checked against the NYT recipe that you adapted this from and theirs says it should be 3 and 1/4 cups flour (still 390g)...

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Allison Chen's avatar

Thanks for the catch Liz! Hope you're cake turned out alright regardless eek.

My old website produced these typos to the first measurement you type in... which is unfortunately always flour lol

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Kirstie Perez's avatar

Hi! Do you know what can be used instead of vegetable oil? I usually sub butter or coconut oil and wondering what would be best here

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Allison Chen's avatar

you can definitely use either! I like the flavor of butter, but it may produce a slightly drier cake than vegetable oil.

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