Hi,
I'm relatively new to cake decorating and I still haven't found my perfect vanilla cake recipe. I've noticed a recipe recently that others use and I'm wondering if anyone else has some advice. This particular recipe uses heavy cream 35% instead of butter or oil. In my mind, this can't be as good, but I haven't actually made it yet. I guess it's a great recipe for tiered cakes, but I don't want to sacrifice taste. Does anyone have any experience with this type of recipe? Does the heavy cream really compensate for the loss of butter or oil? I'm concerned this cake will seem dry. I know I just need to make it, I'm so busy with orders after work right now, I don't have the extra time to play around, so I'm asking for advice. Thank you
it doesn't sound reasonable to me -- I wouldn't try it myself -- sounds like a typo -- might not be, it might be marvelous -- idk
if you have to try it, do a reduced version -- like divide the ingredients by the number of eggs or something like that if you want --
Here are links that might be of help for a great cake. Make your own 'box mix' from scratch then use that in my *original* WASC recipe. Then frost it w/the great tasting, easy to use/pipe with icing :)
https://www.cakecentral.com/recipe/342/cake-mixes-from-scratch-and-variations https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe https://www.cakecentral.com/recipe/22469/2-icing
I have 2 fav white cakes. One from cake paper party.
https://www.cakepaperparty.com/2014/05/vanilla-cake/
And sugar geeks
https://sugargeekshow.com/recipe/white-velvet-cake/
Here's a recipe from AllRecipes dot com website. I've used it successfully for years and can confirm that it's a lovely cake.
It uses the heavy cream and egg whites. Technique is basically: Combine dry ingredients; whip egg whites; add cream/vanilla to dry mixture; then fold all into the whipped egg whites.
https://www.allrecipes.com/recipe/7348/creamy-white-layers/
patty t, the voice of experience speaks -- yay -- so it is marvelous!
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