I'M HERE EVERYDAY, TOO. GLAD TO HAVE SOMEONE TO HELP ME WITH MY CAKE DELEMMA (SP?)....I AM STILL WORKING ON MY WHITE CAKE...TRYING TO GET THAT PERFECT TASTE...I TRIED IT TODAY WITH A FRENCH VANILLA CAKE MIX...IT DIDN'T COME OUT LIKE I EXPECTED. I LIKE THE CAKE BETTER WITH WHOLE EGGS INSTEAD OF JUST WHITES. IT BAKES TALLER AND SEEMS TO BE MORE MOIST. BUT, DO CUSTOMERS REALLY CARE IF IT IS NOT A TRUE WHITE IF IT HAS A GOOD FLAVOR? WHAT HAS BEEN YOUR EXPERIENCE? I TRUIED THE SUGAR SYRUP, TOO, WITH 2 PARTS SUGAR, 1 PART WATER. NOT SURE YET IF I LIKE IT MADE THAT WAY. WILL TRY IT AGAIN LATER. GONNA LOOK FOR THE CREME STUFF...(CANT REMEMBER THE EXACT NAME YOU GAVE ME...I PRINTED IT OFF.) ANYWAY, WANT TO TRY YOUR SUGGESTION. WE ARE SO SICK OF CAKE. I THINK I WILL WAIT A WEEK OR SO BEFORE TRYING ANY MORE "EXPERIMENTS". CAN THE LEFT OVER SUGAR SYRUP BE KEPT TO USE AGAIN OR DOES THE LEFT OVER NEED TO BE TOSSED? LET ME KNOW, I HAVE SOME LEFT OVER. THANKS