I have no problem with experimenting… when it comes to food that is. Recently the baking bug kicked in and I thought to myself “Hmm… how could I make a classic white cake?” Having no desire to do a box cake, I decided to do a little research on what I could use. One thing leads to another and a bunch of reading later, I came up with the following recipe:
Dense White Cake
- 1 ½ sticks of salted butter, softened
- ¾ cup buttermilk
- 6 egg whites
- 1 ¾ cups of sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 ½ tsp French Vanilla Extract
Now, I know what you may be thinking… YES… buttermilk. The characteristic of the typically sour dairy product produces a unique flavor especially when introduced to the French Vanilla.
Before you start mixing everything together, make sure your pan is prepped. As a non-professional baker, what do I know, but here is what I do. Using Crisco, grease the bottom on the pan so that all surfaces are covered. Take wax paper, enough to cover all surfaces of the pan, and place into the pan and press so that coverage is as even as possible. Cut off any extra wax paper that extends over the edge of the pan to prevent browning/burning once it gets into the oven.
Pre-heat your oven to 350.
Bowl number two – mix your butter and sugar together until the mixture does not retain the “grainy” aspect of the sugar. Set aside.
Bowl number two – mix flower and baking powder. Set Aside.
Bowl number three – mix buttermilk, egg whites and French vanilla. Set aside.
Slowly mix the flower/baking powder into the butter/sugar mixture, adding the milk/egg mixture to keep the butter/sugar base as moist as possible. Once all contents are mixed, pour into pan. Bake for for 30 minutes and test. If your cake is not finished, back for 5 minute intervals until finished.
Once your cake is finished, let it cool for 5 to 10 minutes. Place some wax paper on the counter and turn the cake over onto the wax paper. It should come right out of the pan. You will need to remove the wax paper that lined the pan from the cake but that will be no isssue.
Time to decorate. It’s important to point out that 24 hours passed from the time the cake came out of the oven until the decorating started.
How you want to do this is up to you. We decided to use fondant purcahsed from a baking suply company, then paint the fondant.
Here is the fondant going on.
Remember how I said I like to “experiment?” Well, I also attempted to make butter cream frosting for the first time. It was going to be used as the bonding agent between the cake and the fondant. Yea, well… the butter cream frosting did NOT work out. One wouldn’t think it’s that hard – some confectionery sugar, some butter, some milk… Yea, no. Not so much. I ended up having to use a can of frosting from the store.
In the end, I think this turned out extremely well all things considered. I have a number of things I want to try moving forward, maybe some variations on the cake recipe, but an overall successful first attempt.
I hope you enjoy Easter!
Update – one thing I forgot to say previously. This cake tastes better the longer it sits around. Obviously, there would be a point where it would start to go stale but I baked a practice cake and it tasted so much better on day 5 than fresh out of the oven, it really caught me off guard.