staceyboots Posted 1 Aug 2008 , 1:31am
post #1 of

Hi all

Has anyone ever tried Colette's recipe for Snow White Cake? I saw it in her "The Art of Cake Decorating" book.

Please let me know what you thought of the taste. Was it good? Was it light and fluffy? Did you add anything to the recipe to improve it? Was it like really really white?

I have been searching high and low for a really really white cake recipe for the longest time. Even though I love the recipe for WASC, it still isn't white enough for me.

TIA

15 replies
staceyboots Posted 1 Aug 2008 , 9:55am
post #2 of

bump

mgdsue02 Posted 1 Aug 2008 , 10:25am
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Have you tried adding a whitening agent to the batter? I know Wilton makes something that you can use to make your bc whiter.

susanscakebabies Posted 1 Aug 2008 , 10:35am
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I havent tried Collette's, Though I have also added whitener to the batter to get it whiter.

staceyboots Posted 1 Aug 2008 , 10:58am
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Really!! How much whitener did you use per cup of batter?

staceyboots Posted 1 Aug 2008 , 2:42pm
post #6 of

has anyone ever added whitener (like Wilton's) to their cake batter to make it whiter?

if so, how much did you use per cup of cake batter?

TIA

mcdonald Posted 1 Aug 2008 , 2:51pm
post #7 of

put a small drip of violet in your cake to make it white... it works!!

susanscakebabies Posted 1 Aug 2008 , 2:51pm
post #8 of

Sorry I am just getting on, I just adding by site, starting by drops until it is your desired whitness.
Susan

susanscakebabies Posted 1 Aug 2008 , 2:54pm
post #9 of
Quote:
Originally Posted by mcdonald

put a small drip of violet in your cake to make it white... it works!!



That makes sense and cost effective. Good tip.

APrettyCake Posted 1 Aug 2008 , 2:57pm

I have used that cake recipe, and it is white and nice and fluffy. However, it tends to dry out - quick - so I don't recommend making it more than a day or 2 ahead of the event.

staceyboots Posted 1 Aug 2008 , 6:58pm

mcdonald, thanks for the tip on adding the violet colour

aprettycake,
how was the taste? was it delicious? do you think that it could use more milk or less flour so that it wouldn't dry out (the recipe calls for 1 cup of milk to 2 3/4 cups of cake flour and i usually use 1 1/2 cups of milk to 3 cups of flour)?

Would freezing and using a moistening syrup help?

dandelion56602 Posted 1 Aug 2008 , 7:28pm
Quote:
Originally Posted by mcdonald

put a small drip of violet in your cake to make it white... it works!!




Works like a charm! I've added whitener before too & it tends to lend a chalky white. I like the violet. Someone said that yellow & purple kinda cancel each other out. I use whole eggs w/ WASC & the violet & end up w/ a white cake!

APrettyCake Posted 2 Aug 2008 , 4:21pm

I have not tried to fiddle with the recipe. I get very few requests for white cake. It is very tasty, what you would think a wedding cake should taste like. Moistening syrup would probably help, a light vanilla or almond flavored one, but I would not use too much. Since the cake is so light, I'd be afraid it would make it soggy icon_sad.gif

mona1949 Posted 2 Aug 2008 , 4:32pm

What is violet? Are you talking about food coloring? Thanks.

staceyboots Posted 3 Aug 2008 , 4:01am
Quote:
Originally Posted by mona1949

What is violet? Are you talking about food coloring? Thanks.




Yes...lots of CC members have had success using violet food colour to cancel the yellow in their cakes and buttercreams. i have't tried it yet will definitely try it with my WASC recipe.

His_snowflake Posted 3 Nov 2008 , 3:42am

I know most of you are actually bakers but for those of us who are simply decorators, try using a Betty Crocker SuperMoist white cake mix made with egg whites. Decreased the water from 1 1/3 cups to 1 cup and add 1 cup of sour cream. Makes a beautiful white! cake, fluffy, moist and yummy.

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