Cake Central › Cake Forums › Cake Talk › Recipes › WHITE WEDDING CAKE RECIPE
New Posts  All Forums:Forum Nav:

WHITE WEDDING CAKE RECIPE - Page 2

post #16 of 23
when made from scratch...yes they do turn out white only the edges are a little yellow from the baking.

I tried one of the White cake recipies posted here....It was good but I wasn't impressed. It did have sour cream.

http://www.cakecentral.com/cake_recipe-1190-71-Wedding-Cake.html

I am trying to find something great using ingredients that are simple. And not a lot of eggs!!! Some call for 8 egg whites. That is too much of a waste for me. Any Suggestions????
Mrsfish94- making cakes since 9/04 and loving it!!!
Reply
Mrsfish94- making cakes since 9/04 and loving it!!!
Reply
post #17 of 23
I would like a good doctored white cake recipe.
I've made two different cakes one using sour cream and the other buttermilk...they were both very moist. I may try the white cake mix using sour cream and see how it comes out. I think the buttermilk may yellow it a bit...
I love the art of buttercream...
Reply
I love the art of buttercream...
Reply
post #18 of 23
I used the "White Wedding Cake" recipe posted here and everyone loved it..Yeah the egg whites are a bit of a waste, but the taste of the cake for my family and friends make it worth while to me... (I know alot of REALLY picky eaters.)
Let them eat cake... I want to decorate!!
Reply
Let them eat cake... I want to decorate!!
Reply
post #19 of 23
Thread Starter 
White wedding cake is in the oven! I added a packet of pudding, otherwise followed the recipe to the letter. Wow...sure takes alot more time making cakes from scratch icon_smile.gif The batter was a bit thick, and I was thinking that 8 egg whites was alot...I can't wait to taste it. Just curious, to those that made it...how much batter did you have? I did 2 eight inch rounds from it. Not sure if I filled them enough...or possibly too much. Does this recipe rise much in the oven?

Okay...I will report back with my findings. Giant Eagle had all their DH mixes on sale this week for $0.97!!!! I bought a French Vanilla and multiple others, but I'd love to know if anyone has a good doctored white cake recipe as well...for those days that I need a quick cake!

Angie
post #20 of 23
The best white cake recipe I've ever used is from The Joy of Cooking. It comes complete with instructions for wedding cake sized batches and I've gotten rave reviews everytime I use it.

As far as wasting egg yolks, I make creme brulee, creme anglaise, or french custard. No waste, lots of taste!

Happy baking!
Diane

*Helpful hint: Always turn the mixer OFF before licking the beaters.
Reply
Diane

*Helpful hint: Always turn the mixer OFF before licking the beaters.
Reply
post #21 of 23
Angela, which one did you try? Once you get used to scratch baking, you find it really doesn't take too much extra time, but the taste is worth it! Scratch cakes do not rise as high as commercial mixes, IMO. I always fill 1/2 to 2/3 full.

One word of caution, scratch cakes are not as forgiving as mixes - there is a delicate balance between ingredients. You might want to try the recipe in its original state - I've had some flops by tweaking recipes, even something as simple as substituting all purpose for cake flour! - The pudding in this case might alter your results. To add moisture to a scratch cake, you can brush the layers with a simple syrup.

I'm with laney'smom - make pastry cream from the yolks! Mmmm!

Let us know how it turns out! BTW there is a doctored mix recipe called White Almond Sour Cream that turns out really well! I believe it's in the recipe section.
post #22 of 23
Thread Starter 
Thank you for the tips. That is why I've been afraid of scratch baking. icon_redface.gif I know how exact everything has to be...and I was sweating a bit and double checking every measurement!!!

The recipe I tried is White Wedding Cake. It is from the recipe section.

8 egg whites
1 cup butter (2 sticks), room temperature only
2 cups granulated sugar
3 cups cake flour-sifted
2 teaspoons baking powder-sifted
1 teaspoon salt-sifted
1 cup half and half
3 teaspoons vanilla extract

Someone mentioned that they added a pudding packet...so sorry, can't recall who it was right now...so I thought I'd give it a try. Yes, I noticed that they didn't rise as much...which is good, because I thought I over-filled the pans. They are cooling right now. I can't wait to taste!

Oh, and thank you for the great ideas for the egg yolks!!
Angie
post #23 of 23
Thread Starter 
Well....the cakes are out and cooled...as for taste, really good. The only thing that I'm not sure about is the texture. It's kind of spongey. I will have to have a cake tasting party to make sure I'm not being too critical. Overall though, I do recommend it!!

Angie
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › WHITE WEDDING CAKE RECIPE