Moist White Cake With White Buttercream Icing Food

WHITE CAKE RECIPE

Steps:

• Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
• Combine milk, oil and extracts and set aside
• Combine your flour, baking powder and salt and set aside
• Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
• Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
• Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
• Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
• Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
• Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
• Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

MOIST WHITE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.
• In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.Whisk until smooth and set aside.
• In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.Whisk together.
• Add the shortening and butter in chunks to the flour mixture.
• Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
• Add in half the liquid mixture and mix just until combined.
• Add in the last half of the liquid mixture and mix just until combined.
• Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.You want to be careful not to over-beat the batter.
• Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes.
• Cool on a wire rack then cover with buttercream.

BUTTERCREAM ICING

Steps:

• Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
• Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
• Makes enough buttercream to frost 36 cupcakes.
• For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
• * Any flavours/extracts may be used to suit your taste.

RASPBERRY CAKE WITH BUTTERCREAM ICING

Steps:

• Cream butter, add suger and beat.
• Beat in egg and vanilla.
• Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
• Pour into a 9 x 9 pan.
• Sprinkle raspberries over batter.
• Bake 350F for 45 minutes or until cake tests done.
• Icing.
• Cream butter and shortening.
• Add vanilla and salt.
• Beat in sugar, 1 cup at a time, blending well after each addition.
• Add milk and beat at hight speed until light and fluffy.
• Makes 3 cups.

BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
• Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
• Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

WILTON SNOW WHITE BUTTERCREAM CAKE ICING

Steps:

• Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
• Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
• Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
• Add salt and flavorings; beat at low speed until smooth.
• Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

WHITE BUTTERCREAM ICING

Steps:

• Cream together in mixer water, flavorings, Crisco and butter.
• Add powdered sugar a cup at a time.
• Beat on medium speed until light and fluffy.
• Add more water to thin or more powdered sugar to thicken.
• DO NOT add more creme bouquet flavoring if making a double batch.

HUNDRED DOLLAR CAKE WITH BUTTERCREAM ICING

Steps:

• Sift together twice the 2 cups flour through the baking soda.
• Add the cold water through the vanilla and blend well.
• Pour into two greased and floured 8" round layer cake pans.
• Bake at 350° 25-35 minutes.
• Let cool.
• Make the icing: Cook the flour with the milk, stirring constantly until very thick and smooth.
• Allow to cool slightly.
• Blend the butter and the salt together.
• When the milk mixture has cooled, add it to the butter mixture and beat at high speed 10 minutes.
• Use to frost cake.