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!

Have you tried WASC (white almond sour cream)? (recipe is on CC)

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.

I just found - A better white cake , reicpe here on cc you might look at that one.

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.

Now I would give a cupcakes site for you which has the different variety images and recepies for you regarding the cakes and cupcakes.

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!

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