Collette's Heavenly White Cake..did I Do It Wrong?

Baking By cindww Updated 21 Jul 2006 , 2:06am by mrskennyprice

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cindww Posted 7 Jun 2006 , 10:46am
post #1 of 5

Hey guys..I've been on a Collette kick. Tried the meringue buttercream yesterday. Didn't work. Made this white cake from her Cakes to Dream on book and its definitely different from my usual boxed mix cakes. Has anyone made it? It is firmer (which I guess makes sense for carving and sculpting) and the flavor is different. I only tried cake scraps and can't decide if I like it or not.
Is it supposed to have a firm texture?
One positive thing. I used her instructions to coat pan with vegetable spray and put parchment on the bottom and the cakes came right out..no banging on the bottom of the pan or anything!

Cindy

4 replies
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cakecre8tor Posted 7 Jun 2006 , 10:54am
post #2 of 5

I have not tried the cake - so I can't help you there but I have NEVER been able to make the merigue buttercream turn out!! I have used 3 different recipes and no luck?? icon_eek.gificon_eek.gif Oh well everyone likes my regular BC recipe so I guess I will stick to that.

I do love the parchment paper thing though!!! thumbs_up.gifusaribbon.gif

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NanaD Posted 7 Jun 2006 , 11:00am
post #3 of 5

I was using the spray and wax paper method until I tried Bakers Joy. I love it. You just spray it and you don't have to use wax paper or parchment. The cakes just come right out.

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alaskagirl3 Posted 13 Jul 2006 , 8:55pm
post #4 of 5

I've tried her receipes for buttercream and it was great but then I tried her receipe for chocolate cake and was extremely disappointed - it was very dry.

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mrskennyprice Posted 21 Jul 2006 , 2:06am
post #5 of 5

I agree with NanaD about Baker's Joy - I don't bother with parchment anymore. I have made almost all of Colette's recipes. I love the MB recipe - I'm sorry to hear it didn't work for you...what happened?

As far as the white cake, I've made both the Heavenly White and the White cake recipe from her "cakes to dream on" book. As a result of this, and several "Good Eats" episodes and Alton Brown recipes, I came up with the following white cake recipe that I think is really good (not too dry, not too wet, tender texture without being crumbly). Here are the proportions, I would say to make it as you'd make any cake (cream, add eggs & van, add flour/milk alternately - voila)

8 oz AP flour
8 oz cake flour
2 tsp baking powder
1 tsp salt

1 c butter flavored crisco
10 oz brown sugar
8 oz gran sugar
2 tsp van extract

1 cup egg whites (I use Deb-El pasteurized dry egg whites - 1/3 cup egg whites to 1 cup water)

1 1/2 c milk

BTW - I posted this, along with all my variations in the recipe index, but can't find it anywhere. Hope this helps! thumbs_up.gif

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