White Wedding Cake

Traditions of the wedding cake

RECIPE: Traditional White Cake with Vanilla Bean Butter Cream Frosting

This recipe is easily doubled. The measurements here are for 2 or 3 8” round can pans. Depending on the design of your wedding cake, and the tier sizes you are using, you will need to modify the number of batches you use of this recipe. Do not fill your pans more than two-thirds full before baking.

For the Cake:

1/2 unsalted butter, room temperature

1/2 shortening

1-3/4 cups granulated sugar

1 large egg

1 Tablespoon pure vanilla extract

2-1/2 cups cake flour, sifted

1 cup all-purpose bleached flour

1 teaspoon baking soda

1 teaspoon baking soda

3/4 teaspoon salt

1 cup milk, very cold

1/2 cup ice water, strained

3 egg whites + 1/2 teaspoon fresh lemon juice

In a large mixing bowl, with the paddle attachment, beat together the butter and shortening until smooth. Add the sugar and beat about 3 minutes, scrapping down the sides of the bowl, and the beater, after a minute. Add the vanilla, and whole egg. Beat on medium for about 2 minutes, until fluffy and well combined. Sift the dry ingredients together and set aside.

Combine the cold milk and water together. Too the butter mixture, with the mixer on low, add 1/3 of the flour mixture, then 1/2 of the milk mixture. Add 1/3 more of the flour, and follow with milk, and then the remaining flour. Mix until just combined, and do not over work the batter.

In another stainless steel bowl, add the egg whites and lemon juice. Beat on medium high, until soft peaks form. Do not over beat these eggs. Scoop about 1 cup of batter into the egg whites and stir easily, so as not to deflate the egg whites. once nearly incorporated, add approximately 2 more cups of batter to the egg mixture, folding the batter in again, in the same manner. Fold this procedure for the remaining batter. Once full mixed, prepare the cake pans.

Use 2 - 8 inch round pans. Grease and line with parchment. Grease the parchment paper as well. Add 2 Tablespoons flour to each of the pans, and circulate the flour around to cover the sides and bottoms. Tap out the remaining flour. Divide the prepared batter between the two pans and smooth with a spatula.

Bake in the preheated over for about 50 minutes, or until cake springs back when you press down on the top of it. Remove from oven and allow to cool completely. Remove from pan and wrap in plastic wrap. Freeze or refrigerate until you are ready to fill and decorate the cake.

For the Vanilla Bean Butter Cream:

2 cups butter, unsalted, room temperature

6 cups confectioner’s sugar

2 teaspoons pure vanilla extract

1 vanilla bean, scraped

Beat butter and sugar together, whipping for about 4-5 minutes, until light a fluffy. Add vanilla extract and vanilla pod scrapings, and beat until incorporated. Frosting should be smooth and light, and very spreadable. If you need to thin or soften the frosting, add a Tablespoon of milk and beat well.

To frost the layers and exterior of the cake:

First remove the cake layers from the freezer. Allow to rest 10-15 minutes before trying to slice. You’ll want to level the tier first, then cut in half, horizontally. After doing both cake tiers, you will have 4 layers. Brush the top of each layer with vanilla simple syrup, or Da Vinci vanilla syrup. Place 3 of the layers in the freezer. Smooth frosting over the first layer. Top with a second layer, and then smooth frosting on top of second layer. Repeat and stack the remaining two layers. Place entire cake (all four layer stacked up) in to the freezer for 20-30 minutes. This helps the cake firm up, and hold together when you’re ready to smooth frosting on the sides.

This particular cake is filled with the Vanilla Bean Butter Cream, fresh sliced strawberries, and a thin layer of Chocolate Ganache. The beauty of a white cake, permits endless filling combinations, so let your imagination go wild.

Using an off-set metal spatula, you’ll be able to achieve a smooth exterior, being careful to keep the cake level and the various layers in place. At this point, you may want to cover the cake with rolled fondant to provide a vey smooth final surface. Embellishments on the cake may be attached with Royal Icing or if may be decorated with a piping back and decorative tip. For the pictured cake, form the bow from fondant, and allow to dry 24-48 hours. Rose petals may be formed from the fondant. First, roll out the fondant, then cut round disks about the side of a Quarter. Using a round tipped tool, shape disks into rose petals. Set these aside to dry over night. Lastly, roll fondant into balls, keeping them uniform in size. Allow these to dry over night. Tomorrow you can brush the petals, bow and pearls with a pearl luster dust. This is edible, and available online, or at a cake decorating store. Use a small amount of vodka, a food-safe paint brush and the luster dust. Paint each petal, pearl and the bow with the luster dust, being careful too not over work these items with the luster dust. Try to keep the painting light, and be careful not to overlap the strokes unnecessarily. Less is more.