Hi to all, i baked a 8in cake and a 6in cake are there any way that you can get a true white cake? when i bake they turn a golden brown on the outside this makes them harder to hide the brown beneath the icing , And i was just wondering if anyone out there does anything different i keep loading on the icing and i can still see brown underneath , i even bake at a lower temp but i still get a golden brown outside there moist but i have no clue as to how to get ride of the crust on the outside
Thanks

There is no way around this, but with a good even coat of frosting you shouldn't see anything underneath. If you still have problems, trim the "crust" off your cake before frosting it.

I don't know of an exact method, but I just use a long knive and carve the edges. Seems to work pretty well!

I've never had it show through my icing so I'm wondering if your icing is thin. How thick of a layer are you putting on? I put on about a 1/4" and it covers everything.

There's no way to avoid a brown crust on baked goods. The only way you can get a perfectly white cake is if you cook it in a steamer! Quite impractical and possibly disgusting.

For decades, bakers have been trimming away the outer crust. I think leaving it on is a recent phenomenon. This will present another potential problem - icing over freshly cut and very crumbly, cake.

If you apply your icing thick enough, you shouldn't be able to see the cake through it. I'm guessing your icing layer still isn't thick enough.

What if you were icing a chocolate cake? My point is, I think you need to adjust your layer of icing, not the color of the cake.

The only way to have no browned parts on your cakes is to trim them. If you can see the cake through the icing you don't have enough icing on your cake. If you are a little more generous with the icing you should not see anything through it.

What kind of icing are you using? As the PP mentioned above, a good coating of icing should cover all the "crust."

you know get out of shape, anyway thanks for the info

Of all the crazy absolutely amazing things we can do with cakes....And we can't bake a perfectly white cake

After your post I went searching just out of curiosity and came across this page. I haven't tried anything she said as I just found her site, but her cake sure is white Hope this helps you!

http://www.thedabblingmum.com/recipes/kitchensecrets/cakesecrets.htm

I don't know if this makes sense. I am very new to all this, so I am no expert. I have a book on baking by Betty crocker. She says that lining the pan's sides and bottom with brown paper (I couldn't understand what this was either I thought you use wax or parchment paper) will get rid of the brown layer when you peel it off. Obviously I haven't tried it. She explains this in the wedding cake section (white cake) of the book called Picture cook book by betty crocker (I might be wrong with the name, I am at work and don't have access to book right now).
HTH,