Desperate! I Need A No Fail White Cake. Please Help

Baking By Yorkiemum Updated 19 Oct 2010 , 4:24pm by mpetty

Yorkiemum Posted 18 Oct 2010 , 11:08pm
post #1 of 10

I have an order for a white cake and I have not made one from scratch yet. I need no fail white cake. They want white cake with a cream filling????? and fondant covered. I need something really soon so I can do a trial bake for the cake due next week. Any help would be greatly appreciated.
Thanks everyone.

9 replies
kelleym Posted 18 Oct 2010 , 11:33pm
post #2 of 10

This was an award winner at one of the Austin shows. I have not personally tried it, though.

White Cake

1 3/4 C sugar
1/2 C butter
1/2 C vegetable oil
5 egg whites
1 tsp baking soda
1 C buttermilk
2 1/4 C cake flour
2 tsp vanilla
1 tsp almond extract
1/2 tsp coconut extract

Cream sugar, butter and oil. Sift flour and soda together. Add buttermilk alternately
with flour mixture to batter. Beat egg whites to soft peaks and fold into mixture. Add
flavorings. Pour into 2 greased 8 round pans. Bake in 350° over for 25 minutes.
Submitted by Debi Smoot from Paige, Texas

Yorkiemum Posted 19 Oct 2010 , 12:00am
post #3 of 10

I like the ingredients kelley. I will have to try it. Thank you.

chestercheeto Posted 19 Oct 2010 , 12:12am
post #4 of 10

i really like the white-on-white buttermilk cake,

http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/

i've made it in my magic line pans:

two 8x2" rounds
680 grams batter per pan (with leftover batter)
350F, 34-35 min
(cakes did not quite rise to the top of the pan)

two 9x2" rounds
780 grams batter per pan (entire recipe)
350F, 34 min

two 10x2" rounds
980 grams batter per pan (with leftover batter)
350F, 36-37 min
leftover batter: 200 grams in 4x2" round, ~390 grams in 6x2" round
i kept the leftover batter refrigerated while i baked the 10" and then baked it straight from the fridge. 4" - 29 min and 6" - 32 min, both at 350F.

one 12x2" round
1560 grams batter (entire recipe)
325F, 44-47 min

careylynn Posted 19 Oct 2010 , 12:36am
post #5 of 10

http://cakecentral.com/recipes/2165/A-Better-White-Scratch-Cake

It's the best. Great texture, crumb and very moist. There is a forum on it, it's long but worth the read if you have time. I use the recipe the way it's written. The key is to cream the sugar and shortening together for at least 10 mins. It makes it a lighter cake. Here's the forum... http://cakecentral.com/cake-decorating-ftopict-654467.html

mpetty Posted 19 Oct 2010 , 2:49am
post #6 of 10
Quote:
Originally Posted by kelleym

This was an award winner at one of the Austin shows. I have not personally tried it, though.

White Cake

1 3/4 C sugar
1/2 C butter
1/2 C vegetable oil
5 egg whites
1 tsp baking soda
1 C buttermilk
2 1/4 C cake flour
2 tsp vanilla
1 tsp almond extract
1/2 tsp coconut extract

Cream sugar, butter and oil. Sift flour and soda together. Add buttermilk alternately
with flour mixture to batter. Beat egg whites to soft peaks and fold into mixture. Add
flavorings. Pour into 2 greased 8 round pans. Bake in 350° over for 25 minutes.
Submitted by Debi Smoot from Paige, Texas




Dumb question from someone who's never made a scratch cake - how do you add the flavorings after folding in the egg whites? I'm under the impression you don't want to do much stirring after folding in the whites.

Thanks!

mcdonald Posted 19 Oct 2010 , 2:52am
post #7 of 10

I am always afraid to do a scratch cake.. especially white because I can't fold in egg whites for crap..... darn it..

kelleym Posted 19 Oct 2010 , 2:55am
post #8 of 10

Well, I posted it as written -- but with the other types of cakes I have made with this method, I've added vanilla or other flavorings to the liquid (buttermilk) so they go in as I'm alternating between flour and liquid.

chestercheeto Posted 19 Oct 2010 , 3:07am
post #9 of 10

i like the white-on-white buttermilk cake because it doesn't require whipping the egg whites, you just mix it in after creaming the butter and sugar.

mpetty Posted 19 Oct 2010 , 4:24pm
post #10 of 10
Quote:
Originally Posted by kelleym

Well, I posted it as written -- but with the other types of cakes I have made with this method, I've added vanilla or other flavorings to the liquid (buttermilk) so they go in as I'm alternating between flour and liquid.




Good solution, thanks! I may get brave and try it. icon_lol.gif

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