I tested out the Wilton White Cake recipe tonight. I halved the recipe because, to be honest, 12 egg whites and 6 cups of cake flour scare me! I used my new 6 inch pan and new 8 inch pan and i should have measure the exact amount of batter into them but I didn’t because I am a bad learning baker. I will post the actual recipe once I decide which cake recipe and frosting/icing recipe I am going to ultimately use.
The cake came out a littler darker than I wanted but this is because of the aforementioned crime against cake batter… I didnt measure it out and added too much to the pan which took longer in the oven. Still they were tasty and nice and white on the inside.
I used my MIL’s icing recipe and its very tasty- less sweet, and very fluffy….It would be good as a flavored filling I think but its too soft and fluffy for the outside of the wedding cake.
I sliced the single layers into two layers and used my strawberry preserve filling. I iced the cake and put a couple strawberries on top for fun. I was too tired to even taste it so, tomorrow i will test it out. Although the little bits of cake I already tasted from leveling the large layer were REALLY tasty. It tasted like wedding cake – woohoo!!
Looks tasty! I guess you’ll be having cake for breakfast, lunch and dinner for the next few days! (Not that there’s anything wrong with that haha)
It was very delicious in every way. I loved the strawberry jam because it tasted like fresh strawberries. The frosting was delightful and the cake was the perfect flavor and texture. It is a goodie.