How Do I Get My White Cake To Be White, Not Ivory?

Decorating By pamalbake Updated 7 Dec 2014 , 3:04pm by pamalbake

pamalbake Posted 6 Dec 2014 , 11:58pm
post #1 of 7

I use clear vanilla and cream my butter.  Outstanding cake in taste and texture but not the white of white wedding cakes. Used Land of Lakes butter and Wilton Clear Vanilla.  Waiting for my Adams clear vanilla to arrive. The Land of lakes is much whiter than other butters I have used before. Any ideas/ experience from wedding cakes? Thanks

6 replies
AAtKT Posted 7 Dec 2014 , 12:15am
post #2 of 7

If you are talking about the cake itself... do you use only egg whites?


If you are talking about the buttercream... you may have to use only shortening...

pamalbake Posted 7 Dec 2014 , 12:52am
post #3 of 7

AYes eggwhites only. Woodland bakery white cake recipe- delicious and fluffy but not pure white

AAtKT Posted 7 Dec 2014 , 2:36am
post #4 of 7

Others may have more knowledge and better luck to pass on... But I looked at the pictures on their website of the cake and when compared to the white frosting on it, it doesn't look white-white either...


Is your flour bleached or unbleached? That could make a difference...


It could also just be an issue of your lighting...


Is there a reason you need it to be super-white?

pamalbake Posted 7 Dec 2014 , 2:53am
post #5 of 7

AMy friend wants a very white cake but I think this recipe will make her just as happy . Hmmm - I will check the bag-?it was all purpose Gold metal flour from Sam's club - forgot about bleached vs unbleached . Thank you!

leah_s Posted 7 Dec 2014 , 10:22am
post #6 of 7

ACake flour or all purpose?

pamalbake Posted 7 Dec 2014 , 3:04pm
post #7 of 7

AAll purpose. Bleached, gold medal flour

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