My niece insists that she wants her wedding cake very simple. Just white cake, with buttercream filling. If she is going to make me do that, then I want it to be a very good white cake.
I will be covering the layers in MMF.
The bride's white cake recipe is a good one. Its from the cake mix doctor book.
1 box of white cake mix
1 cup of milk
1 stick of butter
2 teaspoons of pure vanilla extract
I bake mine at 325 and I usually check on the cake after 20-25 minutes.
I made 2 graduation cakes this weekend (12X1 for one of them I used 2 regular white BC cake mixes, and one recipe of this brides white cake (so there were 3 mixes total for the one cake) ~ mixed them altogether and then baked it. It got RAVE reviews from everyone that tried it.
If you don't want to use a mix, I posted a really good white cake recipe in the recipe section, Classic White Cake II. This is the recipe I use for all my white cakes.
I came across MelissaBlack recipe yesterday and tried it twice last night.
It was absolutely wonderful, it tasted really nice. The cake was soft, spongy and really pretty. However, I could not get the cake to come out of the pan. When I finally did, the cake broke. I tried it a second time, waiting about 15 to 20 minutes for it to cool this time and the same thing happened.
For the pan release I placed shrortening and then flour, this works with all my cakes expect this one. I really like this cake so I would appreciate any help her.
Thank you all.
Do you prepare the box with the ingredients it says then add these in addition? Or just these ingredients?
I also tried the Bride's White cake and it was a little crumbly for my taste.
I use just the ingredients listed above. I did a wedding cake with it last week and am doing another next week. It makes a denser, moist cake that is so yummy!
I've made it with or without the almond. Some people love almond, and some don't. It's great either way!
peacockplace ~ the cake mix you used, did it already have pudding in the mix? I have someone asking me about a denser white cake mix but I can't honestly answer because I haven't made a "white" cake, they have been the golden vanilla flavor or other.
The cake I made this week for church was a white cake, everyone really loved it and I was surprised at how "strong" it was. It was the moistest white cake I have ever eaten.
1 DH white cake mix (moist delux classic white)
8 oz of sour cream
1 cup milk
1 tsp. almond extract
2 tblsp. veggie oil
I had to increase the baking time to about 40 mins. This was also the first time I used a flower nail as a heating core. It worked great! The cake rose so evenly I barely had any to sample from leveling! haha.