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Bride wants a perfectly white cake! Help!!

post #1 of 28
Thread Starter 

I have a bride looking for white cake, with white buttercream and white roses.  No room for error here.

How do I keep the edges of my cake from browning? Won't they show up when the cake is sliced?  I made a white cake once but it had chocolate frosting so the browning was hidden.  I level the tops so that is fine but the sides and bottom will still have browning. She also wants super white icing!  So no butter? I am going to try (again) the FromScratchSF cake recipe with all whites. The first time it came out like a box mix, which normally is great! Because everyone loves that fluffy textured cake, but it proved difficult to crumb coat, stack, etc. Too soft a cake.  Any recommendations/advice as this is my first white wedding cake. I am so nervous I am contemplating going back to doctoring a white cake mix and buying a tub of white buttercream online.  But I know my recipes taste so much better.  HELP!!!

post #2 of 28

I would think you would have to use a crisco based recipe to get all white...no butter.

post #3 of 28
Thread Starter 

Yeah! I think you are right savannahquinn. The FromScratchSF recipe has shortening in it. Going to give it a whirl.  I am just not sure about the browning. My cakes always do around the edges/bottom.

post #4 of 28
After you level your cake you can always flip it over and cut the bottom crust off, as well. Bake them a size larger and then use the pan size you need as a guide to trim the edges off. If you have odd sizes there will be less waste.

But I have to say it is an odd request.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #5 of 28

On the Modern Buttercream Craftsy class (it's free), he trims the top, bottom and sides off his cake and says its what top decorators do apparently. 

elsewhere.
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elsewhere.
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post #6 of 28
Thread Starter 

Ok, so bake one size bigger. Trim. That makes sense. I am just not looking forward to the extra work involved.  I get the appeal of the super white cake... Just a pain in the butt for many reasons bc I bake from scratch.  Anyone have a good white cake recipe they like best that holds up well to trimming/carving/stacking? 

post #7 of 28

The Modern Buttercream class that was mentioned is a good class and especially helpful when it comes to trimming.

post #8 of 28
Thread Starter 

Some of the Craftsy classes are free?!?! AWESOME! They always looks so fun/helpful.  THANKS EVERYONE! I love how helpful CC is with answering questions so quickly.

post #9 of 28

Bake one bigger??? NO!  It only takes a bit of shaving to get rid of the crust.  Do this 2 ways:

 

Just bake your cake as normal, fill & chill, then shave.  I do it on all my cakes.

 

Or you can get really fancy... freeze your cake.  When you take it out of the freezer, leave it uncovered and up-side down (so that the bottom crust is the top).  After about 10-15 minutes (depending on climate) the condensation will start softening the crust.  Then just take your hand and start rubbing.  The crust will ball up and come right off and leave the good bits because they are still frozen.  Then tort, fill, frost etc.  This is a little messier but you can really get every little brown bit off without accidentally cutting too much off.

 

Here's a good demo of what I mean (although this vid is for making petit fours):

 

http://www.mahalo.com/how-to-make-petit-fours/

 

Good luck!

post #10 of 28

Thanks for sharing the video!  I never would have thought to roll the "crust" off a cake!!  and frosting this way actually makes me want to try (with a glove!)

post #11 of 28

I still haven't tried From Scratch's recipe, but this one is similar and its what I use when I want a white white cake.  I have modified the recipe a bit for my own purposes, but liked it the first time out as it is written except I used all almond extract, no vanilla.  I'm pretty sure this recipe will work to "roll off the crust" in the way that FS described above.

 

http://theirishmother.blogspot.ca/2010/09/silver-white-cake-surprise.html

 

If you want the modifications, pm me. 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
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Birthday Cakes
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Christmas
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #12 of 28

There's no way to avoid the browning, especially on top.  You just trim it off.

 

If you like adding pudding to your cakes use instant white chocolate pudding, it has no color. 
 

post #13 of 28
Hi cakeyouverymuch, I'm new on the site and love to bake. Do you mind share your recipe with me? My mom's birthday is coming and I wish I could bake have a cake, thank you
post #14 of 28
Quote:
Originally Posted by iphoenixle View Post

Hi cakeyouverymuch, I'm new on the site and love to bake. Do you mind share your recipe with me? My mom's birthday is coming and I wish I could bake have a cake, thank you

 

Follow the link above, it will take you to the recipe.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #15 of 28

There are some free Craftsy classes, but it's a slippery slope once you get into them, I've bought maybe 6 of them now! 

elsewhere.
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elsewhere.
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