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!!!