I need a cake for 60 people for my twins upcoming party. From the Wilton site, I see that a 2-layer 12" square cake would do the trick. I have successfully made a yummy swiss buttercream icing and need a delicious and moist cake recipe now. Someone loaned me their cake bible book. However, it says 12 egg white OR 10 yolks. So I'm a bit confused why I would use just egg whites or just yolks and what the difference would be in the outcome. So:
1. Does anyone have a fail-proof cake recipe for a vanilla or white or butter 2 layer, 12" square pan?
2. I only have one 12 inch pan, so I'm join going to be making one on Friday night (to see if it comes out good) and the other layer on Saturday night. (I have twin toddlers, so can only bake at night).
3. I'm serving on Sunday morning, so from what I read, invert to right-side-up and wait until cake cools completely and plastic wrap to store.
4. I just read on this site that a heating core (or anything of the like) is not necessary, esp since I'll be doing 2" thick layer. So please only recipes without the use of any heating cores/nail flowers, etc.
5. Other hints? I read to place parchment paper on bottom and flour entire pan.
6. I have a convection bake option on my oven, but it seems I should do normal bake, from what I've read.
Thank you so much for your help! I certainly can use some.
WASC is my go to recipe. For vanilla cake you can use vanilla yogurt, vanilla coffee creamer, and vanilla paste. As far as the heating core or flower nail, you should always use one or the other when baking a cake 10" or larger. It will help conduct heat to the center of the cake for more even baking, otherwise the edges of the cake will bake quicker than the center. I would also advise using baking strips for a pan that size.
Thank you, LeeBD! The problem with boxed is there's hydrogenated oils. I'm having a hard time finding some, besides gluten-free, dairy-free, that are not.