The Ultimate White Wedding Cake

When I was first learning how to become a better cake decorator I needed a lot of cakes to practice on, and then to teach with, and then I quickly started selling and had a business. We tried a million different recipes. They were all delicious and we gained a ton of weight. This is the recipe that was tweaked just the right amount that I stopped playing around with it and ran my business with it. A doctored box mix that allowed me to sculpt and tier with confidence. Where I can call it my own recipe since I’ve tweaked it a bit, but is also still the WASC-White almond sour cream cake recipe that we Bakers love. Us Americans love the box cake mix. It’s light and fluffy. We think scratch cakes are too tough, and they’re often likened to a cornbread consistency and we think that they’re dry. Whereas Betty Crocker and Duncan Hines know what they’re doing. This is almost a no fail recipe, and baking at home with a full house leads to its fair share of mishaps and mayhem.

This is a slice of a 2 layer 8″ white cake with strawberry filling that Josue made at the bakery. Yummmmm. Demonstrates 2 layers

I couldn’t figure out how to use the recipe plug in so here’s the recipe not formatted nicely, so i could quickly get it out to the class:

The Ultimate Wedding Cake Recipe:

18 Oz white cake mix

1cup plus 2 Tablespoons Cake Flour

1/2 tsp sea salt

1 cup White sugar

3 whole eggs

1.5 cups warm water

1/2 cup melted butter

1cup sour cream

1 tsp vanilla/ almond extract

1. Weigh box mix, measure dry, sift together in a large bowl and set aside

2. Melt butter

3. Add butter, sugar, water, extracts, and sour cream to a mixing bowl.

4. Add dry ingredients a cup at a time .

5. Add eggs.

6. Beat on medium high for 2 minutes.

7. Add to cake pans, 2/3 way full or measure batter and use a chart:

https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html

Tips:

1. Pan release! Options:

A. baking spray that includes a grease and flour.

B. Make your own mason jar full with equal parts shortening, oil, and flour. Mix in mixer until creamy, spread on bottom and sides.

C. Grease and parchment paper

D. Grease with Crisco shortening, coat with flour (or cocoa powder for chocolate cake)

Recipe customization:

2. Extracts: can substitute any flavor.

3. Can substitute water with milk or creamer, I like french vanilla coffee creamer

4. Can substitute white cake mix for vanilla, or any other flavors.

5. Can make a true white cake by substituting the whole eggs with egg whites.

6. Chocolate cake can substitute box mix and cocoa powder for cake flour.

The Monster Book ๐Ÿ“– Cake

I have to tell you- I freaking loved this cake! I loved everything about this order.

My cake friend Marissa, another super talented caker in Pittsburgh, sent this man and his cake order my way. We have this lazy Pgh Caker Club (and I say lazy affectionately). We’re all too busy with our lives to actually meet in person other than twice, but when we did meet we all clicked and it was great fun and we all had so much in common being creative people and working with cake and art. If you’re in Pittsburgh and want to join our club hit me up and I’ll point you in the direction of our Facebook group.

NOW Back to the cake!

Check this baby aht!

(Aht is Pittsburghese for out)

Harry Potter Sheet Cake

What?!! Is that crazy or what?!

I made that!

The client sent me a couple pictures of things he liked for his wife’s 30th birthday cake.

Obviously, she LOVES Harry Potter –And even more importantly, he loves her.

I have to be completely and utterly honest with you right now. I’ve never seen or read the Harry Potter series ๐Ÿ˜ฌ๐Ÿ˜ฌ

There’s a monster book- it has eyes and teeth and a tongue and tentacles and FUR. There’s a sorting hat. A wand. A scarf. Hogwarts express and a gold flying dragon- coming out of a book.

The making of the cake:

I took a full white almond sheet cake and cut it into 4ths. The bottom layer was a 1/4 sheet double and the top layer a 1/4 sheet single. The double was filed with raspberry filling, and then they were both iced in Swiss meringue buttercream and covered with ivory fondant.

I added texture to sides to look like an open book and stacked with bubble tea straws.

Here’s a video of the making of the sorting hat! (You’ll be redirected to my YouTube- totally worth it to see my ultra beginner video editing)

Sorting Hat

My phone ran out of storage so I couldn’t take any more pics and videos during the process. Otherwise I’d have a full tutorial for you.

The train was also a cupcake on the inside.

I made all the small details out of Satin Ice fondant. The fur is chocolate buttercream with a large grass tip.

Everything came together at the very end. That’s always exciting stuff!

Thanks for checking out my latest cake and blog post! Hope you like it!

Xoxo

Brandi

in Cakesburgh

Subscribe to the newsletter so I can let your inbox know the next time I make a cool cake. ๐Ÿ™‚

Jumping Fish Cake!

This is the most delicious smelling fish you’ll ever meet!

Fish cake

I was super excited to get this cake order. It’s not every day that a client has the budget for a structured sculptured cake. But when they do, let’s just say, Magic Happens!

The realms connect,

gravity is defied,

the laws of physics are guffawed and

Art

is

born.

In other words,

hardware is purchased.

Internal fish structure

Make the sculpted edible fish a day ahead of the cake itself, on a styrofoam cake dummy. Time management skills at work, and also because we dont want all that pressure and extra movement making a bigger hole in our soft delicious cake.

Fish cake structure

Fire up the glue gun and make it stay put . You could probably skip this step, but your hardware would spin around. Fish are notorious for being wiggly and flopping around and we don’t want that on top of our cake.

Fish cake structure

Side note: notice the giant pink stain on my kitchen counter. Food coloring. It’s finally gone now, but it was there for a while…. ๐Ÿ˜ฌ

Fish cake structure

Cover the fish bones with aluminum foil. It’s an inexpensive, light weight, food safe way to build up the structure.

Fish cake structure

I know it looks gross here… don’t cry yet…. it gets better…

Cover the aluminum foil with melted marshmallow so the RKT actually sticks to its bones.

Melt more marshmallows than you think you’ll need.

(It’s kind of all a guessing game on amounts anyways. The guessing eventually turns into intuition the more you get to make cooler stuff.)

Reference some pictures of real fish jumping out of the water- a lot. This one was a large mouth bass.

Cover with RKT (Rice Krispie treats- but not the traditional recipe from the box- crush them up and skip the butter).

Fish cake structure

Cover that whole structure with ganache.

I dont have any pics of the next few steps cause I was

IN

THE

ZONE

And That Place is AMAZING.

But this is what I was doing while i was listening to my jams and NOT snapping pics:

Make a batch of white modeling chocolate the day or so before you need it.

Save some of the modeling chocolate for the fins- you need the modeling capabilities of the chocolate to hold their shape.

Mix the rest of modeling choc with fondant at a 1:1 ratio. The idea is to hide that ugly skeleton, covering it all up, and turn it into a fish.

Reference and re-reference the fish pics. We wanted it realistic and not cartoonish.

The details are where it’s at! The eyeball and fins are SUPER duper important!

I didnt have an airbrush yet when i did this guy, so it’s all hand painted. Mostly with Greens, browns, ivory and yellow, wilton gel colors mixed with Everclear (don’t even think about drinking that).

Jumping fish cake Jumping fish cake Jumping fish cake

The cake itself is covered in a couple different shades of buttercream, blues, green and white, spatula’d on to emulate water.

Have you made a cake like this?! I wanna see it! Send me a picture and tag me!

๐Ÿ 

๐ŸŸ Fishy face kisses!

Xoxo

Brandi

Thanks for checking out my cake blog! Sign up for my newsletter if you want to get a notification for when I post. ๐Ÿ™‚