Daughter asked me for a recipe for "white cake".....

L

lana-in-fl

Well-known member
She is making a birthday cake for a friend, who asked for white cake and says it's not vanilla cake. She looked up some recipes, but said they didn't look as though they would be firm enough for her purposes. She needs two cakes, 9x13, one on top of another. It will also have a small cake hill covered with fondant and several modeling chocolate characters. (see image). Can anyone suggest a good recipe?
http://s151.photobucket.com/albums/s124/eurogurl993/?action=view&current=IMG_2271-1.jpg

 
REC: Colette's White Cake...

COLETTE'S WHITE CAKE

Recipe By :Colette Peters
Serving Size : 20

9 ounces all-purpose flour
9 ounces cake flour
2 teaspoons baking powder
2 sticks unsalted butter -- (8 ounces) room temperature
21 ounces sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 cup egg whites -- room temperature
1 1/2 cups milk -- room temperature

Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans on wire racks for 15 minutes.
Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.

 
It's not fancy, but a friend makes wedding cakes and here's what she does:

2 boxes white cake mix
1/2 cup all-purpose flour
1/2 cup sugar
plus
2x the wet ingredients on the box.

In other words, she simply adds flour and sugar to a regular box cake. This provides a denser, firmer texture that holds up to decorating.

This amount will fill a half/sheet pan, which is like two 12x9 pans.

If you only need a regular size cake, just add 1/4 cup each of flour and sugar to dry mix before preparing as directions state.

 
Thanks very much for all the suggestions. Daughter is reviewing

them, in between making the chocolate monsters, painting my classroom, and finishing her summer assignments. I'll let you all know what she uses, and post a picture of the finished cake. So far, the monsters are amazing.

 
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