I'm suppose to bake a wedding cake for a friends daughter next August. She wants a white cake with pale yellow buttercream frosting. I was going to make the brides cake found in the cake mix doctor cookbook, but this cake turns out a pale yellow, even though a white cake mix is used. Is there any way to get the same delicious tasting result leaving the cake white. I'm assuming the eggs make the color, but don't think using just egg whites will give the same result in the taste. Any ideas?