Saturday, August 21, 2010

Wedding Cake Baking - Part 4: Vanilla White Cake

This post will be fairly short as I didn't take a lot of pictures. I used the Classic White Cake recipe from Wilton and baked two 10" layers.

This cake is fairly dense for a white cake which works well for a stacked tiered cake as it is able to support the weight of the next layer, unlike so
me fluffy light white cake recipes which tend to sink when heavier tiers are place on top of them.

I filled this tier with lemon curd. The trick to using a fruit or curd f
illing in a cake is to make a fairly stiff buttercream frosting and make a circle of frosting around the edge of the cake to hold the filling in.

Take note that my cake did not look perfect at this point. It had cracked on the top of the cake but since it then became the middle of the cake it wouldn't show, and it would just let more of the lemony goodness in.

This cake was a hit, the perfect sweetness of the white cake married with the tartness of the lemon curd.

1 comment:

  1. Hmmm... I wouldn't have thought of that. I would have thought that a lighter cake would be easier to stack because it's not as heavy? Sinking wouldn't have occurred to me.

    Looks yummy! :D


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