AlicesMadBatter Posted 4 Mar 2013 , 12:27am
post #1 of

I have a bride looking for white cake, with white buttercream and white roses.  No room for error here.

How do I keep the edges of my cake from browning? Won't they show up when the cake is sliced?  I made a white cake once but it had chocolate frosting so the browning was hidden.  I level the tops so that is fine but the sides and bottom will still have browning. She also wants super white icing!  So no butter? I am going to try (again) the FromScratchSF cake recipe with all whites. The first time it came out like a box mix, which normally is great! Because everyone loves that fluffy textured cake, but it proved difficult to crumb coat, stack, etc. Too soft a cake.  Any recommendations/advice as this is my first white wedding cake. I am so nervous I am contemplating going back to doctoring a white cake mix and buying a tub of white buttercream online.  But I know my recipes taste so much better.  HELP!!!

27 replies
savannahquinn Posted 4 Mar 2013 , 12:30am
post #2 of

I would think you would have to use a crisco based recipe to get all white...no butter.

AlicesMadBatter Posted 4 Mar 2013 , 12:31am
post #3 of

Yeah! I think you are right savannahquinn. The FromScratchSF recipe has shortening in it. Going to give it a whirl.  I am just not sure about the browning. My cakes always do around the edges/bottom.

Annabakescakes Posted 4 Mar 2013 , 12:42am
post #4 of

AAfter you level your cake you can always flip it over and cut the bottom crust off, as well. Bake them a size larger and then use the pan size you need as a guide to trim the edges off. If you have odd sizes there will be less waste.

But I have to say it is an odd request.

kikiandkyle Posted 4 Mar 2013 , 1:04am
post #5 of

On the Modern Buttercream Craftsy class (it's free), he trims the top, bottom and sides off his cake and says its what top decorators do apparently. 

AlicesMadBatter Posted 4 Mar 2013 , 1:09am
post #6 of

Ok, so bake one size bigger. Trim. That makes sense. I am just not looking forward to the extra work involved.  I get the appeal of the super white cake... Just a pain in the butt for many reasons bc I bake from scratch.  Anyone have a good white cake recipe they like best that holds up well to trimming/carving/stacking? 

fearlessbaker Posted 4 Mar 2013 , 1:27am
post #7 of

The Modern Buttercream class that was mentioned is a good class and especially helpful when it comes to trimming.

AlicesMadBatter Posted 4 Mar 2013 , 1:32am
post #8 of

Some of the Craftsy classes are free?!?! AWESOME! They always looks so fun/helpful.  THANKS EVERYONE! I love how helpful CC is with answering questions so quickly.

FromScratchSF Posted 4 Mar 2013 , 1:37am
post #9 of

Bake one bigger??? NO!  It only takes a bit of shaving to get rid of the crust.  Do this 2 ways:

 

Just bake your cake as normal, fill & chill, then shave.  I do it on all my cakes.

 

Or you can get really fancy... freeze your cake.  When you take it out of the freezer, leave it uncovered and up-side down (so that the bottom crust is the top).  After about 10-15 minutes (depending on climate) the condensation will start softening the crust.  Then just take your hand and start rubbing.  The crust will ball up and come right off and leave the good bits because they are still frozen.  Then tort, fill, frost etc.  This is a little messier but you can really get every little brown bit off without accidentally cutting too much off.

 

Here's a good demo of what I mean (although this vid is for making petit fours):

 

http://www.mahalo.com/how-to-make-petit-fours/

 

Good luck!

Lcubed82 Posted 4 Mar 2013 , 2:40am

Thanks for sharing the video!  I never would have thought to roll the "crust" off a cake!!  and frosting this way actually makes me want to try (with a glove!)

cakeyouverymuch Posted 4 Mar 2013 , 3:09am

I still haven't tried From Scratch's recipe, but this one is similar and its what I use when I want a white white cake.  I have modified the recipe a bit for my own purposes, but liked it the first time out as it is written except I used all almond extract, no vanilla.  I'm pretty sure this recipe will work to "roll off the crust" in the way that FS described above.

 

http://theirishmother.blogspot.ca/2010/09/silver-white-cake-surprise.html

 

If you want the modifications, pm me. 

wallywest Posted 4 Mar 2013 , 3:31am

There's no way to avoid the browning, especially on top.  You just trim it off.

 

If you like adding pudding to your cakes use instant white chocolate pudding, it has no color. 
 

iphoenixle Posted 4 Mar 2013 , 4:33am

AHi cakeyouverymuch, I'm new on the site and love to bake. Do you mind share your recipe with me? My mom's birthday is coming and I wish I could bake have a cake, thank you

cakeyouverymuch Posted 4 Mar 2013 , 4:37am
Quote:
Originally Posted by iphoenixle 

Hi cakeyouverymuch, I'm new on the site and love to bake. Do you mind share your recipe with me? My mom's birthday is coming and I wish I could bake have a cake, thank you

 

Follow the link above, it will take you to the recipe.

kikiandkyle Posted 4 Mar 2013 , 5:15am

There are some free Craftsy classes, but it's a slippery slope once you get into them, I've bought maybe 6 of them now! 

Babbo Posted 5 Mar 2013 , 12:06pm

wow sounds like a tricky request ;-)

GixxerChick Posted 5 Mar 2013 , 1:07pm

I've used parchment not only in the bottom of my cake pans, but also around the sides too. The strip around the side helps to keep the cake batter just a smidge away from the sides of the pan (the way it's folded and snipped depends on the size of your pan)

AZCouture Posted 5 Mar 2013 , 2:56pm
Quote:
Originally Posted by Babbo 

wow sounds like a tricky request ;-)

Yes, it does, suspiciously so. I'd add a clause in your contract that you will do everything within your means to accomplish white inside, but are not responsible for the cake doing what it does (browning a bit). Seriously, if you promise this, and you don't deliver, I can see someone thinking it's grounds for refunds/complaints. You never know....

Kathy107 Posted 5 Mar 2013 , 9:38pm

kikiandkyle, Which Craftsy classes did you purchase?  What ones would you recommend?  Thanks.

peppercorns Posted 5 Mar 2013 , 10:14pm

I think I smell something hereicon_mad.gif

ddaigle Posted 5 Mar 2013 , 10:26pm

I think when the bride says "all white"....she just wants a white cake (by using only the egg whites) Not a white cake that has a yellowish tint to it (by using egg yolks). I don't think she is expecting the edges to be cut off.  My shortening/butter butter cream has an ivory tint to it...it is definitely not "white"...so you will have to use an all shortening bc.  

jennicake Posted 5 Mar 2013 , 10:55pm

AI took this to mean she just wants all the outside decor to be white, and not all loony about the exact shade of white in the inside cake. Personally I feel that a cake with no egg yolk and no butter has no flavour, so I always use butter and the resulting cake looks nearly identical in colour to one made with shortening.

I am also very intrigued at rubbing off the outside edges of a cake! I must try this, sounds like great fun :D

ddaigle Posted 5 Mar 2013 , 10:58pm

I have seen some bridezillas with stranger requests.  My all crisco butter cream is amazing.   I use 4 different extracts and love it.   I used to use a butter/crisco recipe which I love, but it's too hot here in Louisiana and switched.  I also used to make the WASC with whites only...again, because of extracts thought it was good.   It just killed me to throw (or eat) all those yolks.  

kikiandkyle Posted 7 Mar 2013 , 2:39pm

Kathy I've got the Modern Buttercream and Modern Piping, Advanced & Fashion Inspired Fondant, Jeweled and Vintage cakes, Painted Cakes, Clean Simple Design and I just got the TRex. I didn't pay full price for any of them though, I got a great deal over the holidays on most of them. 

AlicesMadBatter Posted 7 Mar 2013 , 3:56pm

Thanks everyone!  I am going to do a few sample white cakes and see how they come out. I did one last night for another customer who wanted vanilla, so they got a white vanilla (LOL!). Side/bottom came out pretty light with the bake even strips. I will have to try the rubbing!  I think I am more concerned with the browned edges showing through than she is. She is pretty laid back.  And clearly using me (a start up baker) versus other local bakeries to save herself some money as she is on a budget. So she is not looking for a Cake Boss worthy finished product if you know what I mean. But I think with all your great tips she will be happy. My white cake comes out pretty white as I make it with half butter half shortening, and I try to use a combo of clear extracts to get a nice flavor. I love all the emulsions on Amazon!

 

http://www.amazon.com/Princess-Bakery-Flavor-LorAnn-Oils/dp/B0018AN260/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=7KNLJCGH1B1O&coliid=I1QIURGKK65PCJ

 

They also make a red velvet and butter vanilla I want to try. 

 

Thanks again everyone!  Wish me luck. 

 

P.S.  While I have all your attention, can I pipe my buttercream roses with my same buttercream frosting (all white thanks to shortening)?  I was debating making royal icing flowers, but then they will be rock hard and would have to be pulled off the cake. I prefer buttercream.  Anyone have a good recipe for buttercream for piping flowers? I have yet to perfect the consistency. Should it be thinner than what I ice the cake in? Or thicker. 

ddaigle Posted 7 Mar 2013 , 4:16pm

I use the same butter cream icing as for my flowers.   I only use Royal on cookies....due to the crunch factor.  I use IndyDebi's BC recipe.   I used to use "Buttercream Dream" and love it, but it had butter in it and my icing was ivory instead of white....plus it's Africa hot here in Louisiana so I switched to an all Crisco recipe.  If your icing tends to be on the thinner side....just add more PS for your flowers. 

Momof3babycakes Posted 8 Jun 2013 , 2:25am
Quote:
Originally Posted by FromScratchSF 

Bake one bigger??? NO!  It only takes a bit of shaving to get rid of the crust.  Do this 2 ways:

 

Just bake your cake as normal, fill & chill, then shave.  I do it on all my cakes.

 

Or you can get really fancy... freeze your cake.  When you take it out of the freezer, leave it uncovered and up-side down (so that the bottom crust is the top).  After about 10-15 minutes (depending on climate) the condensation will start softening the crust.  Then just take your hand and start rubbing.  The crust will ball up and come right off and leave the good bits because they are still frozen.  Then tort, fill, frost etc.  This is a little messier but you can really get every little brown bit off without accidentally cutting too much off.

 

Here's a good demo of what I mean (although this vid is for making petit fours):

 

http://www.mahalo.com/how-to-make-petit-fours/

 

Good luck!

 

Thanks for the petit fours link! Great link!

shanter Posted 8 Jun 2013 , 3:44am

That sounds like a good recipe at the Irish Mother, but does anyone know what 7 jumbo egg whites would be in cups or grams? I'd really rather use egg whites from the carton. I'd rather not buy a carton of Jumbo eggs and have 7 yolks left over. I know I can freeze them for later and I can (and have) make lemon curd, but I just use way more whites than yolks. Thanks.

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