Looking For A White Wedding Cake Recipe!
Baking By joejessaustin Updated 31 Mar 2012 , 2:52pm by tomcatsgirl
I am looking for a wonderful white wedding cake recipe. It really needs to be able to hold up to being covered in fondant. Please help!
Hi, I love Rose Levy's white velvet cake recipe. It is in the Cake Bible. Also in the back of her book she has a wedding cake section and it gives you the adjustments for larger pans.
hi,
for recipe for white cake you may follow the link http://www.leighcakes.co.uk/
hope it will help you
I use Rose Levy's Cake Bible. Her recipe for white wedding cake is outstanding. She has detailed instructions and recipes for a three tiered cake (6. 9. 12")as well as how to make just about any other size.
I use her recipes exclusively. They are tender, light and best of all hold up well under fondant and a chocolate ganache undercoat.
At tastings, I always offer white, golden and chocolate cake and even those brides who come in thinking they want a different flavor seem to always take the white cake. All the ingredients are fresh and don't have that chemical aftertaste that boxed mixes have unless you :"doctor" them up.
Hi Southerncross. What do you think of Rose Levy's chocolate cakes? Like I stated earlier I love that white velvet cake. I tried her All American Chocolate and the Chocolate Fudge and they were dry. The chocolate domingo was excellent!
Hi Southerncross. What do you think of Rose Levy's chocolate cakes? Like I stated earlier I love that white velvet cake. I tried her All American Chocolate and the Chocolate Fudge and they were dry. The chocolate domingo was excellent!
Kathy, The first time I tried Rose's chocolate cake I found it too dry as well. Then I made sure I brushed it with her syrup recipe (flavoured with a chocolate liquour)...not too much... and that solved the problem. In fact, I usually offer two flavours of chocolate cake at my tastings...Rose's and Martha Stewart's one bowl chocolate ...from her Baking cookbook. MS's is a very deep and moist chocolate cake so it makes a nice contrast to Rose's ...and invariably, the brides select Rose's chocolate. In wedding cakes, it makes a lovely taste and lightness under fondant/chocolate ganache and a mousseline filling.
I like Nick Malgeri's recipe for white cake, although I never use only the egg whites, I put in half the amount of whole eggs. This cake is a bit denser than Rose's and I've found that it holds it's shape well under the weight of the fondant.
I have really searched for a good white recipe as well. I really like the CI recipe. i found this link interstingsounds like a fun experiment.
http://thebakemore.blogspot.com/2011/01/white-cake-taste-test.html
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