White Cake Needed!!

Baking By Brittmdc20 Updated 28 May 2014 , 2:16am by JerryLINY

Brittmdc20 Posted 3 May 2014 , 7:23am
post #1 of 8

Hello Everyone! I'm new here and I'm sure this has been talked about already but I need an amazing white cake recipe for a weeding I have coming up. I do not want to have to resort to box mix if I can help it. The few recipes I've tried just don't have the best flavor for a wedding cake. Any help would be really awesome! Thank you!:grin: 

7 replies
Shazza65 Posted 3 May 2014 , 12:49pm
post #2 of 8

AWelcome to CC

My favourite is from addapinch.com Sorry can't post the link for you It holds really well when stacked and is quite dense. I've used it to make a 7 inch or so rainbow cake and didn't use supports. I've been told the flavour is good too. Don't tell anyone here, but I don't actually like cake:grin:

ummibakes Posted 4 May 2014 , 4:38am
post #3 of 8

AHi there! I'm a newbie as well but I have a pretty darn good white cake recipe and it's fairly simple.

[IMG]http://cakecentral.com/content/type/61/id/3230567/width/200/height/400[/IMG] I actually hand wrote the ingredients the method for mixing is dry ingredients first, add butter, then eggs. Add 1 cup of the milk and vanilla. Whisk the remaining milk with the egg whites until foamy. Add the milk mixture to the batter just until blended .If you have any questions feel free to ask!

[IMG]http://cakecentral.com/content/type/61/id/3230572/width/200/height/400[/IMG] [IMG]http://cakecentral.com/content/type/61/id/3230564/width/200/height/400[/IMG]

Brittmdc20 Posted 27 May 2014 , 5:55am
post #4 of 8

Thank You everyone Ive tested many different cakes and I finally got a really good one I like for the wedding cakes I do.

  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract and/or 2-3 Vanilla Beans Scraped, or Vanilla Bean Paste

 

*Mod note - no posting mixing instructions, possible copyright violations. Sorry.

aprildaisy Posted 27 May 2014 , 12:55pm
post #5 of 8

I've tried several white cake recipes lately and made this one just last night. This one will now be my staple. It's easy, dense, and really good. http://iambaker.net/the-perfect-white-cake/ 

JerryLINY Posted 28 May 2014 , 12:41am
post #6 of 8

I know this recipe came out good for you but I'm always a little hesitant to try a recipe that doesn't seem to conform to suggested cake ratios(the weight of the liquid ingredients should be greater than or equal to the weight of the sugar).  In this case the eggs plus milks is equal to about 16-18 oz liquid and the sugar is equal to 21 oz.  My past experience with this type of ratio is that the cake sinks in the middle. Does anyone know why this happens?

aprildaisy Posted 28 May 2014 , 1:12am
post #7 of 8

Quote:

Originally Posted by JerryLINY 
 

I know this recipe came out good for you but I'm always a little hesitant to try a recipe that doesn't seem to conform to suggested cake ratios(the weight of the liquid ingredients should be greater than or equal to the weight of the sugar).  In this case the eggs plus milks is equal to about 16-18 oz liquid and the sugar is equal to 21 oz.  My past experience with this type of ratio is that the cake sinks in the middle. Does anyone know why this happens?

Sorry, I just noticed the original poster found a recipe that works for her. I thought I had read every post in the thread, lol. 

 

JerryLINY - I'm just starting out, so I don't know much about ratios. I have started to notice certain things in recipes, but not that part. I just know I've tried several and this one works for me. It didn't sink and really is dense, holding it's shape well. If someone else comes by and explains, that's more interesting learning. :) 

JerryLINY Posted 28 May 2014 , 2:16am
post #8 of 8

AYes I agree -- I might just try the recipe anyway!

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