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Bride wants a perfectly white cake! Help!! - Page 2

post #16 of 28

wow sounds like a tricky request ;-)

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post #17 of 28

I've used parchment not only in the bottom of my cake pans, but also around the sides too. The strip around the side helps to keep the cake batter just a smidge away from the sides of the pan (the way it's folded and snipped depends on the size of your pan)

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 If your knee doesn't touch the pavement, you're not leaning far enough.

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post #18 of 28
Quote:
Originally Posted by Babbo View Post

wow sounds like a tricky request ;-)

Yes, it does, suspiciously so. I'd add a clause in your contract that you will do everything within your means to accomplish white inside, but are not responsible for the cake doing what it does (browning a bit). Seriously, if you promise this, and you don't deliver, I can see someone thinking it's grounds for refunds/complaints. You never know....

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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
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Birthday Cakes
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post #19 of 28

kikiandkyle, Which Craftsy classes did you purchase?  What ones would you recommend?  Thanks.

post #20 of 28

I think I smell something hereicon_mad.gif

post #21 of 28

I think when the bride says "all white"....she just wants a white cake (by using only the egg whites) Not a white cake that has a yellowish tint to it (by using egg yolks). I don't think she is expecting the edges to be cut off.  My shortening/butter butter cream has an ivory tint to it...it is definitely not "white"...so you will have to use an all shortening bc.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #22 of 28
I took this to mean she just wants all the outside decor to be white, and not all loony about the exact shade of white in the inside cake. Personally I feel that a cake with no egg yolk and no butter has no flavour, so I always use butter and the resulting cake looks nearly identical in colour to one made with shortening.

I am also very intrigued at rubbing off the outside edges of a cake! I must try this, sounds like great fun icon_biggrin.gif
post #23 of 28

I have seen some bridezillas with stranger requests.  My all crisco butter cream is amazing.   I use 4 different extracts and love it.   I used to use a butter/crisco recipe which I love, but it's too hot here in Louisiana and switched.  I also used to make the WASC with whites only...again, because of extracts thought it was good.   It just killed me to throw (or eat) all those yolks.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #24 of 28

Kathy I've got the Modern Buttercream and Modern Piping, Advanced & Fashion Inspired Fondant, Jeweled and Vintage cakes, Painted Cakes, Clean Simple Design and I just got the TRex. I didn't pay full price for any of them though, I got a great deal over the holidays on most of them. 

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post #25 of 28
Thread Starter 

Thanks everyone!  I am going to do a few sample white cakes and see how they come out. I did one last night for another customer who wanted vanilla, so they got a white vanilla (LOL!). Side/bottom came out pretty light with the bake even strips. I will have to try the rubbing!  I think I am more concerned with the browned edges showing through than she is. She is pretty laid back.  And clearly using me (a start up baker) versus other local bakeries to save herself some money as she is on a budget. So she is not looking for a Cake Boss worthy finished product if you know what I mean. But I think with all your great tips she will be happy. My white cake comes out pretty white as I make it with half butter half shortening, and I try to use a combo of clear extracts to get a nice flavor. I love all the emulsions on Amazon!

 

http://www.amazon.com/Princess-Bakery-Flavor-LorAnn-Oils/dp/B0018AN260/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=7KNLJCGH1B1O&coliid=I1QIURGKK65PCJ

 

They also make a red velvet and butter vanilla I want to try. 

 

Thanks again everyone!  Wish me luck. 

 

P.S.  While I have all your attention, can I pipe my buttercream roses with my same buttercream frosting (all white thanks to shortening)?  I was debating making royal icing flowers, but then they will be rock hard and would have to be pulled off the cake. I prefer buttercream.  Anyone have a good recipe for buttercream for piping flowers? I have yet to perfect the consistency. Should it be thinner than what I ice the cake in? Or thicker. 

post #26 of 28

I use the same butter cream icing as for my flowers.   I only use Royal on cookies....due to the crunch factor.  I use IndyDebi's BC recipe.   I used to use "Buttercream Dream" and love it, but it had butter in it and my icing was ivory instead of white....plus it's Africa hot here in Louisiana so I switched to an all Crisco recipe.  If your icing tends to be on the thinner side....just add more PS for your flowers. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #27 of 28
Quote:
Originally Posted by FromScratchSF View Post

Bake one bigger??? NO!  It only takes a bit of shaving to get rid of the crust.  Do this 2 ways:

 

Just bake your cake as normal, fill & chill, then shave.  I do it on all my cakes.

 

Or you can get really fancy... freeze your cake.  When you take it out of the freezer, leave it uncovered and up-side down (so that the bottom crust is the top).  After about 10-15 minutes (depending on climate) the condensation will start softening the crust.  Then just take your hand and start rubbing.  The crust will ball up and come right off and leave the good bits because they are still frozen.  Then tort, fill, frost etc.  This is a little messier but you can really get every little brown bit off without accidentally cutting too much off.

 

Here's a good demo of what I mean (although this vid is for making petit fours):

 

http://www.mahalo.com/how-to-make-petit-fours/

 

Good luck!

 

Thanks for the petit fours link! Great link!

post #28 of 28

That sounds like a good recipe at the Irish Mother, but does anyone know what 7 jumbo egg whites would be in cups or grams? I'd really rather use egg whites from the carton. I'd rather not buy a carton of Jumbo eggs and have 7 yolks left over. I know I can freeze them for later and I can (and have) make lemon curd, but I just use way more whites than yolks. Thanks.

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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