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Colette Peters' Snow White Cake

post #1 of 16
Thread Starter 
Hi all

Has anyone ever tried Colette's recipe for Snow White Cake? I saw it in her "The Art of Cake Decorating" book.

Please let me know what you thought of the taste. Was it good? Was it light and fluffy? Did you add anything to the recipe to improve it? Was it like really really white?

I have been searching high and low for a really really white cake recipe for the longest time. Even though I love the recipe for WASC, it still isn't white enough for me.

TIA
post #2 of 16
Thread Starter 
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post #3 of 16
Have you tried adding a whitening agent to the batter? I know Wilton makes something that you can use to make your bc whiter.
http://www.bakesbysue.com


Whatever your hand finds to do, do it with all your might; Ecclesiastes 9:10
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http://www.bakesbysue.com


Whatever your hand finds to do, do it with all your might; Ecclesiastes 9:10
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post #4 of 16
I havent tried Collette's, Though I have also added whitener to the batter to get it whiter.
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #5 of 16
Thread Starter 
Really!! How much whitener did you use per cup of batter?
post #6 of 16
Thread Starter 
has anyone ever added whitener (like Wilton's) to their cake batter to make it whiter?

if so, how much did you use per cup of cake batter?

TIA
post #7 of 16
put a small drip of violet in your cake to make it white... it works!!
make life what you want it to be
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make life what you want it to be
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post #8 of 16
Sorry I am just getting on, I just adding by site, starting by drops until it is your desired whitness.
Susan
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #9 of 16
Quote:
Originally Posted by mcdonald

put a small drip of violet in your cake to make it white... it works!!


That makes sense and cost effective. Good tip.
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #10 of 16
I have used that cake recipe, and it is white and nice and fluffy. However, it tends to dry out - quick - so I don't recommend making it more than a day or 2 ahead of the event.
post #11 of 16
Thread Starter 
mcdonald, thanks for the tip on adding the violet colour

aprettycake,
how was the taste? was it delicious? do you think that it could use more milk or less flour so that it wouldn't dry out (the recipe calls for 1 cup of milk to 2 3/4 cups of cake flour and i usually use 1 1/2 cups of milk to 3 cups of flour)?

Would freezing and using a moistening syrup help?
post #12 of 16
Quote:
Originally Posted by mcdonald

put a small drip of violet in your cake to make it white... it works!!



Works like a charm! I've added whitener before too & it tends to lend a chalky white. I like the violet. Someone said that yellow & purple kinda cancel each other out. I use whole eggs w/ WASC & the violet & end up w/ a white cake!
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Friends will enhance your life. Everyone else is just an acquaintance
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post #13 of 16
I have not tried to fiddle with the recipe. I get very few requests for white cake. It is very tasty, what you would think a wedding cake should taste like. Moistening syrup would probably help, a light vanilla or almond flavored one, but I would not use too much. Since the cake is so light, I'd be afraid it would make it soggy icon_sad.gif
post #14 of 16
What is violet? Are you talking about food coloring? Thanks.
Ephesians 4:32 And be ye kind one to another, tenderhearted, forgiving one another, even as God for Christ's sake hath forgiven you.
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Ephesians 4:32 And be ye kind one to another, tenderhearted, forgiving one another, even as God for Christ's sake hath forgiven you.
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post #15 of 16
Thread Starter 
Quote:
Originally Posted by mona1949

What is violet? Are you talking about food coloring? Thanks.



Yes...lots of CC members have had success using violet food colour to cancel the yellow in their cakes and buttercreams. i have't tried it yet will definitely try it with my WASC recipe.
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