The crust of the cake will get soggy, but I always cut the crust off anyway. Would you mix the two on the same cake? Or you could multiply the recipe by 2 (the math is a little easier) and make cupcakes. 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside. Sorry for the delayed response, I’ve been out of town. 16 oz. I’m definitely going to try it with the butter. Yipee! I just love the flavor combo that way. Bakery style cake! In another bowl, whip the egg whites on medium high until they form soft peaks. Hi! I would love to try this for my granddaughters birthday in 2 weeks. I do have a recipe for White Chocolate Sacher Torte, that has a white chocolate cake. OOop, thanks for the heads-up Tammi. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Oh, and I should say that I work with 3″ tall pans. I had my husband do a blind tasting of the three cakes and he also liked the butter cake best. See more ideas about food, bakers, recipes. Why did my cake deflated after I took it out of the oven? Baker’s Corner Funnel Cakes has instructions for both deep fryers and skillets. Buttercream is our friend and can repair cracks beautifully. I think it should be, but use your own judgement. . Don’t over fold the batter when you add the whipped whites. It’s back at the end of the post. The plus in Baker's Plus® cake mixes stand for added moisture. Hi Eliza, This recipe makes enough batter for two cakes. Just one more question. 1 cup boiling water 1/2 cup cold water 1 box Baker's Corner Instant Vanilla Pudding Mix . Did you use salted or unsalted butter? Hi Glenda, no need to adjust the recipe. If you do try this let us know how it works. I don’t butter the sides of the pan and it still pulls away ( thanks to all that butter and sour cream!). Next I would focus on the other “yellow” ingredient in the recipe, the butter. Oh, thanks for catching that. Please let me know. After adding the butter and sour cream continue beating for a couple of minutes and you should see the batter lighten in color and become aerated. I won’t go into all the details here. Scrape the sides and bottom of the bowl. They came out very flat. Mine always end up pretty level without a hump in the middle. only have 10″, 8″, and 6″. OMG. I detailed exactly how I use the Baker’s Formula create my cake recipes in this post. I forgot the baking soda. Hi Karen, I’m sorry that I don’t have any expertise in high-altitude baking. 1 1/4 cups water 4 Goldhen Large Egg Whites . Hi Mel. I was wondering if the cake batter would be dense enough to support adding chocolate chips without them sinking to the bottom. Tell me how it turns out! What about frosting. When I looked through the oven door window and saw it rising I became excited! I am making my sister’s wedding cake for a May wedding. Bake these at 350 for 10-12 minutes, or until very lightly browned on the bottom edges. This white cake is a very tender cake so it does settle more than some other recipes. Would I get the same result if I changed to use this sweetener? Turn the mixer to medium and whip the whites to full peak. Baker's Corner Pound Cake Mix. I need to make it on a Wednesday or Thursday to transport 5 hours to decorate Friday-Saturday for Saturday afternoon shower. Thank you for responding to my questions. Hey Tessa, I just used this recipe to make cupcakes. Preparation: Line baking sheet with parchment paper. Set aside. I would start checking them at 10 minutes. So cool to see you on Pinterest! Is it possible to use your cake recipe using four 6″ x 2″ pans? 16.5 oz. I cannot seem to see the recipe anywhere…is it just me/my computer? I have been looking for the perfect white cake recipe and have tried 13 different ones. I will have to try it! Otherwise, if you just want to make the full recipe make sure to fill each cake pan no more than 1/2-2/3 full. So of course this got me thinking that it was time to get in the kitchen and run a few experiments. Do you know if, in general, meringues behave differently at high altitude? It wasn’t! Baker's Corner Angel Food Cake Mix. They freeze well. What would you suggest for transport? Thermometer said 350 the whole time, hard to imagine it’s wrong but maybe. Thank you for replying Eileen. Any ideas why? Hi! I am planning to make this cake using 6”x2.5” pans. Baker's Corner White Cake Mix. Would love to try it too! Have fun. Personally, I prefer IMB for everything because I just like it better. A beautiful classic white cake that tastes as good as it looks. I used my Italian Meringue Buttercream for this cake. Wedding Cake. 4. Thanks! I love a good kitchen experiment, so I’m always happy to have an excuse to take apart a recipe and tweak it to get the desired outcome. BAKELS WHITE MUD + CREME MUD RECIPE (PER 1KG) Mix will approximately fill a 10 inch (25.4cm) x 3 inch (7.62cm) round cake tin. Are the pans 13″x9″ rectangular pans? One of my best cakes ever! In my testing for the “Eggs in Cake Batter” class, I found that a cake has a softer texture when the whites were whipped and folded into the batter. Check your oven temperature is correct (use a thermometer). Hi Jacqui, If you baked the full batch in three 6″ pans you’d end up with a very, very tall cake. Thanks so much for the feedback, Deborah! I was making some edits and must have deleted the recipe by mistake. Are you tinting the batter? Also doing 2 tiers what icing/filling would you recommend? Cake flour has a lower protein content than ap flour. 1 cup (8 oz, 224g) sour cream at room temperature, divided, 2 sticks (8 oz, 224g) unsalted butter at room temperature (see note), 6 fresh large egg whites (7 oz, 196g), at room temperature (do not use pasteurized egg whites or they might not whip up properly). I think it will be my new favorite! At first I had them in for 18 minutes as I do with most of my cupcakes, but then knocked it down to 16. Recipe For Red Velvet Cookies: Step by Step Instructions. Absolutely delicious cake thank you for sharing, I will be making it again. What I do is flip the cake directly onto the cooling rack so I don’t have to move it until it’s completely cooled. Videos for related products. Start checking at about 25 minutes and when the center of the cake springs back when pressed, it’s done. Thanks expert!! I was wondering how you measure your cake flour. 16.5 oz. I would definitely check the oven temp. So I made this recipe this morning, Jan 5th for a couple worker at work. It would be OK for a day or two at room temperature, but the freezer is the best way to keep a cake fresh. Believe me, it gets quite hot and humid here in PA in the summer and I never had a cake melt. I’ve been looking for a white cake recipe to try for my daughter’s 2nd birthday, and stumbled upon your recipe and your wonderful site. Do I need to change the baking time? BAKER'S Chocolate and Mocha Sweethearts - All Recipes. This White Cake is soft and velvety with perfect vanilla flavor. But my scale only weighs in 5 gram increments. Glad you liked the flavor. Since this is a wedding cake, I thought a “white” cake would be more appropriate. not as brown as usual but the toothpick came out clean..maybe I beat the eggs too long.. Ok, thanks, no loud noises haha! I bought 4 8″ pans as well as 4 7″ pans and am concerned that all cake recipes will shrink more or is it this White Cake recipe in particular? The texture is amazing. Sugar sweetens, but it also retains water and tenderizes the gluten. Good luck with the cake. I live in Colorado Springs, CO at 6,035 feet. Hi there, I was wondering if you have a frosting that works well for an Italian Cream wedding cake. I like it too. You get the raspberry flavor and the stability of the buttercream. Q: I tried making this cake but it turned out bland. Your buttercream recipe sounds wonderful, also!! Some stuff goes in the freezer for my son when he visits. Thank you so much! If you’re reading on a desktop the video is “sticky”, meaning it’s at the top of the page and then will be on the right side of your screen as you scroll. Please leave a comment on the blog or share a photo on Instagram, Filed Under: Cakes/Cupcakes Recipes, Layer Cakes, Recipes, Hi I love you so much for providing this recipe. For 2″ high pans I would fill them about 2/3-3/4 full. As an Amazon Associate I earn from qualifying purchases. If so, is it the same as on your yellow cake? Hope that makes sense. I’m pretty comfortable handling soft cakes since I’ve been doing it forever. 0:55 . When I saw the video of how the cake cut, the texture looked perfect, and sure enough it did not disappoint. Now, this isn’t something I came up with myself, but found long ago online and have utilized it as a back pocket cheat sheet on those days that making something from scratch literally sounds like the worst idea ever. Any idea why? I have several chocolate cake recipes. IMB tastes best at room temperature, so if you set up the cake on the table when it’s still fairly cold, by the time the cake is cut and served it should be nice and soft. I tested each tbsp of butter with an instant-read thermometer to ensure it reached the minimum 65ºF. I like the leftover cupcake idea – I am going to do the entire recipe and fill my 6 inch pans 2/3 full for the cake. I use 8 cups of Baker's Plus cake mix, 4 cups of water, and 3/4 cup of oil. Temperature would be the same. The cake made with liquid whites had a very tight crumb and the cake with whipped whites had a lighter, more open crumb. I have one additional question for you: I’m making this cake well in advance of the event, so I’ll need to freeze the layers. Divide the batter evenly between the 2 pans and spread so it's level. I bet the slices looked beautiful with the raspberry between the layers. But I would start checking the cakes after about 20 minutes. Can you help me with what might have happened? A reader told me she’d gotten some bad advice on the internet (shocking!) My daughters family tried the cake the second night and found the same thing. Cakes Novelty Cakes Picture Transfer Cakes Pan Shaped Cakes 3D Cakes Cupcakes (I’m definitely going to keep coming back!). THANK YOU SO MUCH. I noticed in one of the steps it said to sift cake flour, sugar, and leavening. !Q:I don’t have a stand mixer, what else can I use?A: I’m a big kitchen-aid fan, I love this handheld mixer and appreciate that it’s not super heavy so my hand doesn’t get tired. You can bake this batter in 6″ pans. But, in a magical moment, a thought crossed my mind and so I did the next best thing. I would suggest you double the recipe and fill the pans no more than 2/3 full. The recipe should make about 24 regular sized cupcakes and the baking time will be closer to 12-14 minutes. I have been doing this for a while now, and these tips really! A: I love my Kitchen aid and use it often. I’m glad you liked the recipe. Thanks! I would take it straight from the freezer for travel. Because it’s a mild flavored cake, any icing works with it. It shows up fine on my android phone. Thank you for sharing the recipe. Thanks so much!! I didn’t see leavening in the ingredient list. Wanted to get my poops a little taller, but didn’t want to overdose the kiddos with sugar either! Baker's Corner Funnel Cake Mix Kit With Pitcher Visit the Guru Store. So I searched the Pinterest and give your recipe. 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