Haha, you know I have noticed a lot of people complaining lately that the white cakes were not white enough. I don't know why that strikes me as funny but it does. I guess because we are always striving for perfection in the appearance of things. And maybe too, because I use half butter and cream and real brown vanilla and know my white is actually pale ivory, it doesn't matter. But I honestly could care less if the white cake turned out green as long as it tastes and has that perfect white cake texture I have in mind. I generally use unbleached flour anyway, so there is no way I will get white and the outside of the cake is always going to be golden regardless although now I keep hearing of folks cutting off the exterior of their cakes because it bothers them when they see that golden line where the icing meets the cake. Again that makes me laugh. I am not laughing at people, I am laughing with them. How picky can we be when looks matter more than taste?
And no I am not completely off my rocker searching for a perfect white cake for 42 years because I do have a cake in mind that is my comparison. When I was a little girl, for all special days like First Communion and birthdays and such, we had a bakery where Mom would order these fabulous white cakes. The texture of the cake was a dream, It was almost like when you cut fresh, never been frozen grain fed turkey meat, that creamy, crumb. I cannot explain it better than that. It was moist but not cake mix spongey and it had texture but delicate texture. Haha and I hope to meet up with that texture again before I get croakdified!
I will look for that buttermilk cake online, thanks!