Hi all
Has anyone ever tried Colette's recipe for Snow White Cake? I saw it in her "The Art of Cake Decorating" book.
Please let me know what you thought of the taste. Was it good? Was it light and fluffy? Did you add anything to the recipe to improve it? Was it like really really white?
I have been searching high and low for a really really white cake recipe for the longest time. Even though I love the recipe for WASC, it still isn't white enough for me.
TIA
I havent tried Collette's, Though I have also added whitener to the batter to get it whiter.
Really!! How much whitener did you use per cup of batter?
has anyone ever added whitener (like Wilton's) to their cake batter to make it whiter?
if so, how much did you use per cup of cake batter?
TIA
Sorry I am just getting on, I just adding by site, starting by drops until it is your desired whitness.
Susan
put a small drip of violet in your cake to make it white... it works!!
That makes sense and cost effective. Good tip.
I have used that cake recipe, and it is white and nice and fluffy. However, it tends to dry out - quick - so I don't recommend making it more than a day or 2 ahead of the event.
mcdonald, thanks for the tip on adding the violet colour
aprettycake,
how was the taste? was it delicious? do you think that it could use more milk or less flour so that it wouldn't dry out (the recipe calls for 1 cup of milk to 2 3/4 cups of cake flour and i usually use 1 1/2 cups of milk to 3 cups of flour)?
Would freezing and using a moistening syrup help?
put a small drip of violet in your cake to make it white... it works!!
Works like a charm! I've added whitener before too & it tends to lend a chalky white. I like the violet. Someone said that yellow & purple kinda cancel each other out. I use whole eggs w/ WASC & the violet & end up w/ a white cake!
I have not tried to fiddle with the recipe. I get very few requests for white cake. It is very tasty, what you would think a wedding cake should taste like. Moistening syrup would probably help, a light vanilla or almond flavored one, but I would not use too much. Since the cake is so light, I'd be afraid it would make it soggy 
What is violet? Are you talking about food coloring? Thanks.
Yes...lots of CC members have had success using violet food colour to cancel the yellow in their cakes and buttercreams. i have't tried it yet will definitely try it with my WASC recipe.
I know most of you are actually bakers but for those of us who are simply decorators, try using a Betty Crocker SuperMoist white cake mix made with egg whites. Decreased the water from 1 1/3 cups to 1 cup and add 1 cup of sour cream. Makes a beautiful white! cake, fluffy, moist and yummy.
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