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sjbeatty8
Regular Member
Joined: Apr 16, 2007
Posts: 113
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 Posted:
Thu Jun 12, 2008 6:42 am |
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I have a bride who wants her cake to be WHITE WHITE and vanilla flavor.... Im a doctored box cake maker so all my vanilla cakes use vanilla pudding as part of the mix, therefore no matter if I leave out the yolks, they are gonna be a little yellow tinted... I tried adding white colorind but then that changes the consistancy a little and still isnt white white. Any suggestions??? maybe another pudding that wont make it yellow??
I dont want to use a from scratch difficult recipe because this is a last minute cake request for 168 servings and I have 2 other cakes for the same weekend and I work full time... This is just a favor im doing for her and its becoming the biggest pain in my ... you know! 
Help is appreciated..
Thank you |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
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Thu Jun 12, 2008 6:50 am |
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White Almond Sour Cream Cake
Add a little white color if you want, just not too much or it'll look chalky. You don't have to use the almond flavor. Use clear vanilla and it won't tint your batter. |
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ladyonzlake
Forum Fanatic
Joined: Jan 20, 2006
Posts: 1750
Location: Lake Tapps, Washington
Birthday: Aug 22
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Thu Jun 12, 2008 6:51 am |
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Scratch cakes will not be white white because they use butter. Why not make a white cake mix...don't add anything, just do as the box says. I think that's the whitest you'll get. |
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cerobs
Regular Member
Joined: Sep 24, 2007
Posts: 195
Birthday: Dec 05
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Thu Jun 12, 2008 6:52 am |
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have you ever use white choc. pudding instead on vanilla pudding. I love using white choc. |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4226
Location: Southern New Hampshire
Birthday: Oct 28
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Thu Jun 12, 2008 6:55 am |
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I know you said that you didn't want a scratch cake, but the whimsical bakehouse white butter cake is very white and not hard to make. It has a nice texture and tastes good too. |
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ladyonzlake
Forum Fanatic
Joined: Jan 20, 2006
Posts: 1750
Location: Lake Tapps, Washington
Birthday: Aug 22
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Thu Jun 12, 2008 6:58 am |
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I agree with the WBH white butter cake but if the bride didn't like the color of the cake with just pudding in it then this cake which has butter in it would probably be not white enough for her? |
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sonoma9
Forum Fanatic
Joined: Oct 12, 2005
Posts: 1253
Location: Eagle, Idaho
Gallery Supporter Member
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Thu Jun 12, 2008 7:00 am |
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This method will HELP, but it won't make it exactly that white white she's probably looking for, but it will take away the yellow tinge from the pudding and the eggs you're talking about.
Use a little of the Wilton VIOLET gel when you're mixing the cake. Put a little on a toothpick and let it stir in as you're mixing. For a 2-batch batter, I usually end up using about 3 mixes of violet, but you have to go slowly. If you add too much, the batter will become grayish, so just add a little at a time until it's the shade you want.
However, you WILL SEE the batter whiten before your eyes, and it will be even more so when you ice the cake.
Violet cancels out yellow in the world of color. I know this is weird, but it will work. I remember the first time I tried it. I was amazed. I used it for the icing, and it made a huge difference. (I use the Wilton 1/2 and 1/2 with butter). I iced a cake with the regular icing and then reiced it with the violet infused icing. It was an amazing difference. Then I tried it in a cake batter, and I've never looked back.
I've NEVER had anyone complain about their white cake from me. BUT, I do tell them ahead of time that the white cake I make uses egg yolks, which does affect the color a bit. I then tell them I have a way of making it whiter, but it won't be that starch white. They are always fine with it because the taste is sooooo good (I won't do a white cake now without the yolks and the pudding either...).
Good luck and I hope this helps. S. |
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sonoma9
Forum Fanatic
Joined: Oct 12, 2005
Posts: 1253
Location: Eagle, Idaho
Gallery Supporter Member
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Thu Jun 12, 2008 7:01 am |
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This method will HELP, but it won't make it exactly that white white she's probably looking for, but it will take away the yellow tinge from the pudding and the eggs you're talking about.
Use a little of the Wilton VIOLET gel when you're mixing the cake. Put a little on a toothpick and let it stir in as you're mixing. For a 2-batch batter, I usually end up using about 3 mixes of violet, but you have to go slowly. If you add too much, the batter will become grayish, so just add a little at a time until it's the shade you want.
However, you WILL SEE the batter whiten before your eyes, and it will be even more so when you ice the cake.
Violet cancels out yellow in the world of color. I know this is weird, but it will work. I remember the first time I tried it. I was amazed. I used it for the icing, and it made a huge difference. (I use the Wilton 1/2 and 1/2 with butter). I iced a cake with the regular icing and then reiced it with the violet infused icing. It was an amazing difference. Then I tried it in a cake batter, and I've never looked back.
I've NEVER had anyone complain about their white cake from me. BUT, I do tell them ahead of time that the white cake I make uses egg yolks, which does affect the color a bit. I then tell them I have a way of making it whiter, but it won't be that starch white. They are always fine with it because the taste is sooooo good (I won't do a white cake now without the yolks and the pudding either...).
Good luck and I hope this helps. S. |
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grama_j
Forum Fanatic
Joined: Sep 03, 2005
Posts: 1736
Location: Ohio
Birthday: Apr 07
Gallery Supporter Member
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Thu Jun 12, 2008 7:24 am |
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You don't have time for "experimenting"....... just use Duncan Heinz Classic White, and forget the extra pudding....... |
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HeatherC
Junior Member
Joined: Feb 01, 2008
Posts: 25
Location: Seattle, WA
Birthday: Feb 08
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Thu Jun 12, 2008 8:36 am |
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White chocolate pudding is white if you are just looking for a substitute for vanilla pudding. |
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sjbeatty8
Regular Member
Joined: Apr 16, 2007
Posts: 113
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Thu Jun 12, 2008 10:22 am |
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Thanks everyone... This helps a lot!!! : ) |
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aswartzw
Forum Fanatic
Joined: Jul 30, 2007
Posts: 1286
Location: Galloway, OH
Birthday: Apr 07
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Thu Jun 12, 2008 10:29 am |
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I also recommend WASC (just use all vanilla and no almond). Perfectly white and you start from a white cake mix. |
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TCarra
Frequent Member
Joined: Nov 30, 2006
Posts: 338
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Thu Jun 12, 2008 10:47 am |
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Hi. I'm not very familiar with cake mixes. But if this comes up again and you have more time, you might want to try a scratch white cake recipe. Two that I use come out very white (no confusion that it's a "white" cake)... It uses egg whites and butter. Good luck with your project! |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
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Thu Jun 12, 2008 12:46 pm |
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Sonoma, so do you just add a swirl of violet when your mixing your icing & cake mixes? I make a huge batch of sugarshack's icing (6 qt), how much would you recommend for that? Not meaning to hijack. I'll definitely give the violet a try next time b/c I'd prefer to use eggs instead of whites. |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4226
Location: Southern New Hampshire
Birthday: Oct 28
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Thu Jun 12, 2008 2:21 pm |
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As for the violet.. add teeny bits at a time.. if you put too much you will end up with a lovely shade of corpse gray. the end of a toothpick to start and add little bits until it looks better.. go too far and there's no going back. |
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