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Bride wants a perfectly white cake! Help!! - Page 2

post #16 of 26
3/5/13 at 4:06am

wow sounds like a tricky request ;-)

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post #17 of 26
3/5/13 at 5:07am

I've used parchment not only in the bottom of my cake pans, but also around the sides too. The strip around the side helps to keep the cake batter just a smidge away from the sides of the pan (the way it's folded and snipped depends on the size of your pan)

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 If your knee doesn't touch the pavement, you're not leaning far enough.

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post #18 of 26
3/5/13 at 6:56am
Quote:
Originally Posted by Babbo View Post

wow sounds like a tricky request ;-)

Yes, it does, suspiciously so. I'd add a clause in your contract that you will do everything within your means to accomplish white inside, but are not responsible for the cake doing what it does (browning a bit). Seriously, if you promise this, and you don't deliver, I can see someone thinking it's grounds for refunds/complaints. You never know....

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post #19 of 26
3/5/13 at 1:38pm

kikiandkyle, Which Craftsy classes did you purchase?  What ones would you recommend?  Thanks.

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post #20 of 26
3/5/13 at 2:14pm

I think I smell something hereicon_mad.gif

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post #21 of 26
3/5/13 at 2:26pm

I think when the bride says "all white"....she just wants a white cake (by using only the egg whites) Not a white cake that has a yellowish tint to it (by using egg yolks). I don't think she is expecting the edges to be cut off.  My shortening/butter butter cream has an ivory tint to it...it is definitely not "white"...so you will have to use an all shortening bc.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #22 of 26
3/5/13 at 2:55pm
I took this to mean she just wants all the outside decor to be white, and not all loony about the exact shade of white in the inside cake. Personally I feel that a cake with no egg yolk and no butter has no flavour, so I always use butter and the resulting cake looks nearly identical in colour to one made with shortening.

I am also very intrigued at rubbing off the outside edges of a cake! I must try this, sounds like great fun icon_biggrin.gif
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post #23 of 26
3/5/13 at 2:58pm

I have seen some bridezillas with stranger requests.  My all crisco butter cream is amazing.   I use 4 different extracts and love it.   I used to use a butter/crisco recipe which I love, but it's too hot here in Louisiana and switched.  I also used to make the WASC with whites only...again, because of extracts thought it was good.   It just killed me to throw (or eat) all those yolks.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #24 of 26
3/7/13 at 6:39am

Kathy I've got the Modern Buttercream and Modern Piping, Advanced & Fashion Inspired Fondant, Jeweled and Vintage cakes, Painted Cakes, Clean Simple Design and I just got the TRex. I didn't pay full price for any of them though, I got a great deal over the holidays on most of them. 

Cheap bakers get cheap clients.
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Cheap bakers get cheap clients.
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post #25 of 26
3/7/13 at 7:56am
Thread Starter 

Thanks everyone!  I am going to do a few sample white cakes and see how they come out. I did one last night for another customer who wanted vanilla, so they got a white vanilla (LOL!). Side/bottom came out pretty light with the bake even strips. I will have to try the rubbing!  I think I am more concerned with the browned edges showing through than she is. She is pretty laid back.  And clearly using me (a start up baker) versus other local bakeries to save herself some money as she is on a budget. So she is not looking for a Cake Boss worthy finished product if you know what I mean. But I think with all your great tips she will be happy. My white cake comes out pretty white as I make it with half butter half shortening, and I try to use a combo of clear extracts to get a nice flavor. I love all the emulsions on Amazon!

 

http://www.amazon.com/Princess-Bakery-Flavor-LorAnn-Oils/dp/B0018AN260/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=7KNLJCGH1B1O&coliid=I1QIURGKK65PCJ

 

They also make a red velvet and butter vanilla I want to try. 

 

Thanks again everyone!  Wish me luck. 

 

P.S.  While I have all your attention, can I pipe my buttercream roses with my same buttercream frosting (all white thanks to shortening)?  I was debating making royal icing flowers, but then they will be rock hard and would have to be pulled off the cake. I prefer buttercream.  Anyone have a good recipe for buttercream for piping flowers? I have yet to perfect the consistency. Should it be thinner than what I ice the cake in? Or thicker. 

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post #26 of 26
3/7/13 at 8:16am

I use the same butter cream icing as for my flowers.   I only use Royal on cookies....due to the crunch factor.  I use IndyDebi's BC recipe.   I used to use "Buttercream Dream" and love it, but it had butter in it and my icing was ivory instead of white....plus it's Africa hot here in Louisiana so I switched to an all Crisco recipe.  If your icing tends to be on the thinner side....just add more PS for your flowers. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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