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The #1 Tip to Bake Your Favorite White Cake With Less Fuss

30 Sep

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Yesterday I invited my longtime friend Marie over for a baking day. She wanted to learn how to bake her son Ryan’s favorite vanilla cake. I made one last Fall for his brother Aaron’s engagement party and it was a huge hit.

Marie and I go way back. She and I met at Mr. Steak Restaurant in Concord California and worked as hostesses then waitresses at the age of 16. After working a shift, we would sit together at the back table and eat Teriyaki chicken, baked potatoes and hot fudge sundaes. We have stayed close over the past thirty years supporting one another while raising our kids. She is “Auntie Marie” to mine and I’m “Auntie Teri” to her boys. It’s a wonderful thing.

This recipe is as simple as they come adding a few extra ingredients to a box cake mix. The result is a light and airy texture with a robust vanilla flavor. The time it takes to mix is minimal which is always a plus for a busy individual who wants to spend less time in the kitchen. The recipe to my favorite chocolate cake is here on a previous blog. http://letsmakemudpies.blogspot.com/2014/07/chocolate-plus-raspberries-caaake.html?m=1

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Here is the recipe:

I box vanilla cake mix (follow recipe and add these extra ingredients)

1 extra egg white

1 box instant vanilla pudding

½ C sour cream

Preheat oven to 350 degrees

Assemble cake as directed and add the extra egg white, the box of vanilla pudding and ½ C sour cream. Mix well. Prepare 2 8 or 9 “ round stainless steel pans (glass okay) by lying a piece of parchment on the bottom of the pan. If you don’t have parchment, spray with a non-stick spray or coat lightly with Crisco.

Pour batter into pans making sure to divide evenly. Bake as directed on box, usually around 17-25 min.

Let the cakes cool in the pans.

When cool frost with a white buttercream frosting.

White Buttercream Frosting

2/3 C Water plus 3 T

¼ C Wilton Meringue Powder

12 C Confectioners’ sugar (3 Lbs.)

1 1/4 C Vegetable Shortening

3 T Light Corn Syrup

¾ t Maldon Salt (found at Sur la Tab or William Sonoma)

¾ t imitation rum extract

½ t imitation clear butter flavor

1 t vanilla extract

In a large bowl, combine water and meringue powder and whip w electric mixer at high speed until soft peaks form. Add 4 C sugar ½ C at a time beating at low speed until combined. Add shortening and corn syrup and add remaining sugar slowly until incorporated. Add salt and flavorings, beat on low until smooth. Makes @ 7 Cups.

Recipe may be doubled or halved depending on size of cake.

Enjoy!

Tell me about your favorite cake and the story behind it. Did it make you feel loved? Does your family have a traditional birthday cake every year that is requested? Please comment below.

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6 Comments

Posted by on September 30, 2015 in Dessert, Uncategorized

 

Tags: , , ,

6 responses to “The #1 Tip to Bake Your Favorite White Cake With Less Fuss

  1. Leanna

    September 30, 2015 at 1:08 am

    Angel food cake is my favorite but I usually only eat it for my birthday. My hubby and boys like Betty Crocker yellow cake and milk chocolate frosting from the can. Crazy cake is a good one too.

     
    • terismyth

      September 30, 2015 at 4:36 am

      Hi Leanna- It is great to hear which cakes you and your family prefer. I made angel food cake for the first time when my oldest son Curtis turned 1. He is now 30. How time flies. I was a very young mom back then and assumed it was the easiest cake for him to eat. Since then he has grown to love chocolate cake like his mom. I’m all about the chocolate.
      I’m not familiar with “crazy cake.” What is so crazy about it?

       
      • Leanna

        September 30, 2015 at 1:17 pm

        I’m sure your grandmother made crazy cake sometime. There are no eggs in it. I’ll need to post the recipe soon.

         
  2. Tamara aka Tammie

    September 30, 2015 at 2:24 am

    Teri, you know I’m all about the “best and freshest” ingredients, but I’m also a HUGE fan of making cakes with a box mix! Shortcuts can often make the difference between saying, “oh let’s skip it,” or making something delicious. No excuse! And you KNOW the cake will turn out great, especially with your awesome additions! xoxo

     
    • terismyth

      September 30, 2015 at 4:25 am

      Hey thanks Tamara for your comments. There are certain circumstances where I will make cakes from scratch. For example I have a great carrot cake recipe. I believe it is on my blog already under my previous website http://letsmakemudpies.blogspot.com/2013/05/the-best-carrot-cake-ever.html
      That’s a recipe I got years ago from a former coworker’s mother. It has lots of nuts, coconut, and raisins in it to make it extra special.
      Hope I’ve inspired you to try one of these favorites. Enjoy your week and thanks again for your thoughts.

       

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