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Blackberry Butter Cream Icing/Filling
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A Better White Scratch Cake
Posted by edencakesThis recipe has been slowly modified by me until I reached something I was quite happy with. Perfect for wedding cakes, birthday cakes and cupcakes, this recipe is very easy to adjust into any flavor you want. I've added: orange juice (subbed for some liquid), instant chai tea powder, peanut butter - you name it! Always a very moist, fine texture, but sturdy enough for wedding and sculpted cakes.
A Better White Scratch Cake
- 5 c cake flour 3 1/3 c sugar 2 Tbsp + 1 tsp baking powder 2 tsp salt 2 1/2 c milk 1 1/3 c shortening 16oz sour cream 1 Tbsp vanilla or almond extract 10 egg whites (or 10oz carton egg whites)
- Preheat oven. Prepare your pans as you normally would.
- Sift dry ingredients together into mixer bowl.
- Add everything but egg whites and mix just until combined. Beat on high for 2 minutes, turn down mixer and add egg whites, return to high and beat for another 2 minutes.
- Pour into pans and bake.
- This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).
- Strawberry Butter Cream Filling
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