Tuesday, May 28, 2013

Easy "Wedding" (Style) White Cake

It’s hard to come up with a pure white cake when you make it from scratch.  All those things that make a made-from-scratch cake delicious will turn the batter yellow (egg yolks, butter, etc...)  This cake - although not white as the driven snow - was more white than any I’ve made before, and it was delicious. 

I have a hard time respecting any recipe made with a boxed cake mix, but I thought this one was worth a chance.  It looked moist and had a fine texture in the photos, so I decided to try it in a set of torte pans I recently bought.

A great white cake plays an understated supporting role in so many desserts.  Without this base layer, you wouldn’t have Boston Cream Pie, Lemon Torte, “Poke” Cake, Strawberry Shortcake, etc...  It isn’t the element that gets noticed as much as the fillings & garnishes - but it’s important that it complements them.

With the additional ingredients in this recipe, you can hardly detect a “cake mix” flavor at all.  I added vanilla and almond extract, and no additional  shortening was added - although it did call for a mere 2 Tbs canola oil.

The cake was really moist and had just a hint of heavenly almond flavor.  With frosting, it is the best white cake I’ve ever had.

I used these torte layers to come up with an over-the-top double chocolate cake.  The white cake layers showcased each type of chocolate very well.  Chocolate ganache in the center, and white chocolate ganache on top - then capped with a yummy chocolate frosting that had the right consistency to flow down the sides of the cake.  

Try this recipe to make about 36 white cupcakes, a 9” x 13” oblong cake, or two 9” or 10” layer cakes.  

You'll find the recipe at:

No comments:

Post a Comment