White Wedding Cake

This is a really good white cake recipe.  It’s a perfect cake for a wedding cake, but can be used for other occasions as well.  The photo below is a one later example, but you can certainly do a 3-tier cake with this recipe.  The inside of this cake is purple and white zig zag…but I never saw the inside, it was my first zebra cake, but I was told it was beautiful inside.  This cake recipe may look over-whelming to some, but it’s much longer because the recipe is posted for different size cakes.  I saw this recipe on a blog I visit, and a blog with some very beautiful cakes called “Sprinkle Bakes.”   She has some other awesome recipes on her blog that I’m sure you will enjoy. 

 

Happy Cake Baking!

 

2

       Ingredients:                                                                                                                               

For a  6x 2-inch round double layer
1 and 3/4 cups cake flour (such as Swan’s down, do not substitute homemade cake flour)
2 teaspoons baking powder
1/4 teaspoon salt
3 large egg whites, room temperature
3/4 cup whole milk ,room temperature
1/2 cup unsalted butter, softened
3/4 cup sugar
1  teaspoon vanilla (real)

For a 9 x 2-inch round double layer cake:
3 1/2 cups cake flour (such as Swan’s down, do not substitute homemade cake flour)
1 Tablespoon plus 1teaspoon baking powder
1/2 teaspoon salt
6 large egg whites, room temp
1 and 1/2cups whole milk, room temperature
1 cup unsalted butter, softened
1 and 1/2 cups sugar
2 teaspoons vanilla extract

For a 14 x 2 inch round double layer cake
Note: A stand mixer is recommended for large quantity batters

8 and 2/3 cups cake flour (such as Swan’s down, do not substitute homemade cake flour)
2 Tablespoons plus 4 teaspoons baking powder
1 teaspoon salt
15 large egg whites, room temperature
3 and 1/2cups whole milk, room temperature

2 and 1/2 cups 5sticks) unsalted butter,
4 cups sugar
5 tsp vanilla extract

instructions:

  1. Preheat oven to 350 degrees.  Grease pans and line with parchment. I suggest using Wilton’s Cake Release to grease the pans.  You don’t have to use parchment with this product, and there are far less crumbs on the outside of the cake when it is turned out.
  2. Sift together flour, baking powder, and salt; set aside. Whisk together egg whites and milk in a separate bowl; set aside.
  3. Beat butter using the paddle attachment until soft and creamy. Add sugar gradually and beat until light and fluffy.  Scrape down the bowl as needed.  Beat in vanilla.
  4. Add flour mixture alternately with the egg white/milk mixture.  Begin and end with flour mixture and beat until smooth on medium-low speed after each addition.
  5. Divide batter between pans.  Bake 6-inch cake at 350 for 25 minutes; bake 9-inch cakes at 350 for about 35 minutes; reduce oven temperature to 325 degrees for 14-inch cakes, bake for about 45 minutes.  Let cool  slightly in pan, then turn out and cool completely.

SimpleSyrup:

2 cups sugar
2 cups water
2 teaspoons clear vanilla extract

1. Place sugar and water in a saucepan.  Bring to a boil and cook until sugar has dissolved.
2. Remove from heat and let cool.  Stir in vanilla and set aside.
3. Use a new soft-bristled pastry brush to apply syrup to cakes. Use your discretion for applying syrup to cakes. Below are my quantity suggestions, but feel free to add more or less according to your taste and desire for moistness.    

1/2 cup for 6-inchc akes
3/4-1 cup for 9 inch
2-3 cups for 14i-inch cakes


Swiss Meringue Buttercream (Small and Large Batch)
Batch for 6-inch double layer cake:  

                                                   
5 egg whites
1 cup sugar
Pinch of salt
1 pound unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)
3 teaspoons clear vanilla extract

Large batch (make once for 3-4 large tiers, or make 2-3 times for many-tiered cakes):

12 egg whites
3 cups sugar
1/4 teaspoon salt
5 cups unsalted butter, softened
1 tbsp clear vanilla extract

  1. Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
  2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl ( I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).
  3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
  7. Add the vanilla extract.  Divide batter and tint with food coloring, if desired. 
  8. Beat until the frosting is thick and completely smooth.
  9. Store in an airtight container.

 

SwissButtercream (Small and Large Batch Meringue Buttercream (Small and Large Batch)

Batch for 6-inch double layer cake:    

                                                 
5  egg whties
1 cup sugar
Pinch of salt
1 pound unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)
3 teaspoons clear vanilla extract

Large batch (make once for 3-4 large tiers, or make 2-3 times for many-tiered cakes):
12 egg whites
3 cups sugar
1/4 teaspoon salt
5 cups unsalted butter, softened
1 Tablespoon clear vanilla extract

  1. Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
  2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl ( I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).
  3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
  7. Add the vanilla extract.  Divide batter and tint with food coloring, if desired. 
  8. Beat until the frosting is thick and completely smooth.
  9. Store in an airtight container

Recipe from Sprinkle Bakes

 

 

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