Best 2 White Cake Wedding Cake Book By Dede Wilson Recipes
Are you searching for an exquisite and scrumptious white wedding cake recipe to make your special day unforgettable? Dede Wilson's "White Cake Wedding Cake Book" offers a delightful collection of recipes that will tantalize your taste buds and leave your guests in awe. With its captivating collection of white cake recipes, this book provides a guide to crafting a stunning centerpiece for your wedding celebration. Prepare to embark on a culinary journey that will result in a delectable cake that is not only visually stunning but also a true delight to savor.
Let's cook with our recipes!
WHITE CHOCOLATE CAKE FROM DEDE WILSON'S 'THE WEDDING CAKE BOOK'
*Use a good quality imported white chocolate like Lindt white bar, Bakers or Merkens white This cake has received rave reviews by many expert cake decorators. (Note: remember, this is the recipe that is supposed to make two 6" layers, but they overflow the pans, so I use it to make two 8" cakes and the layers are about 1 1/2" high)
Provided by AnnNH
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.
- Prepare pans with cooking spray and parchment.
- Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
- Meanwhile, sift together the flour, baking powder, salt and set aside.
- Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.
- Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Scrape in the melted chocolate and beat until the batter is smooth.
- Add the dry ingredients alternately with the milk in 3 separate batches.
- Pour into prepared pans.
- Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.
Nutrition Facts : Calories 193.6, Fat 9.1, SaturatedFat 5.4, Cholesterol 35.7, Sodium 134, Carbohydrate 25.5, Fiber 0.2, Sugar 14.7, Protein 2.7
WHITE CAKE (WEDDING CAKE BOOK, BY DEDE WILSON)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Prepare two 9 x 2-inch cake pans with cooking spray and parchment paper on bottom. Sift together the flour, baking powder, and salt and set aside. Whisk together the egg whites and milk in a small bowl and set aside. Place the butter in the bowl of your mixer, and with the flat paddle attachment, cream butter on medium-high speed. Add the sugar gradually and beat until well blended. Scrape down the bowl once or twice and beat in the vanilla. Add the dry ingredients and the egg white mixture atlernately, ending with the dry ingredients, scraping down the sides several times. Continue to beat on medium speed just until smooth. Scrape the batter into the pans and bake about 45 to 55 minutes, or until a toothpick tests clean. The edges will be slightly brown and will begin to pull away from the sides of the pan. Cool, place on cardboards, and wrap with plastic wrap and foil. Serves 16-20? This cake may be frozen for up to one month, but writer prefers to bake it 2 days before the event
Tips:
- Choosing the Right Flour: All-purpose flour is the most commonly used flour for white cakes. You can also use cake flour, which has a lower protein content and produces a more tender crumb.
- Measuring Ingredients Accurately: Use a kitchen scale to accurately measure ingredients. This is especially important for baking, as even small changes in ingredient amounts can affect the outcome of the cake.
- Properly Preparing Cake Pans: Grease and flour cake pans before baking. This will help the cake to release easily from the pans.
- Mixing the Batter Properly: Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Baking the Cake at the Right Temperature: Bake the cake at the temperature specified in the recipe. Baking the cake at too high a temperature can cause the cake to brown too quickly and become dry.
- Cooling the Cake Completely: Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting and sliding off the cake.
Conclusion:
With a little practice, you can master the art of baking white cakes. These classic cakes are versatile and can be dressed up or down to suit any occasion. Whether you are making a simple white cake for a weeknight dessert or a multi-tiered wedding cake, these recipes will provide you with the guidance you need to create a delicious and beautiful cake that everyone will love.
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