Creating A Moist White Wedding Cake: Tips And Tricks

A moist white wedding cake is a classic choice for a wedding dessert, and it's easy to make at home. The key to achieving a moist texture is to use ingredients such as sour cream, full-fat yogurt, or oil, and to avoid over-mixing the batter. Using egg whites instead of whole eggs will help to keep the cake white, but can tend to dry it out, so extra moisture is needed. Clear vanilla extract will also help keep the cake white, but regular vanilla extract will give a better flavour. For a simple, elegant, and rustic chic wedding cake, a textured exterior frosting is easy to achieve and looks beautiful.

Choosing the right ingredients

The ingredients you choose for your wedding cake are crucial to achieving the right colour, texture, and taste. Here are some tips for choosing the right ingredients for a moist white wedding cake:

Flour: Opt for all-purpose flour or cake flour. Cake flour will give you a whiter cake as it tends to be more bleached than all-purpose flour.

Egg Whites: Using only egg whites will help keep the cake colour light. However, it can dry out the cake, so you may need to add extra moisture.

Butter and Shortening: For a whiter cake, use more shortening and less butter. Shortening is typically made from vegetable oil and does not have the same yellow colour as butter. However, butter adds a rich, buttery taste, so you may want to include some.

Extracts: Vanilla and almond extracts add flavour to your cake. For a truly white cake, use clear vanilla extract. If you prefer the taste of regular vanilla, you can use it, but be aware it will add some colour to your batter. Almond extract is also traditionally used in white cakes, but it is quite potent, so use sparingly.

Moisture: Sour cream, milk, or yoghurt will add moisture to your cake and give it a softer texture. You can also add a little oil to make your cake seem moister without making it gummy.

Sugar: White sugar will help keep your cake light in colour.

How to beat eggs whites to stiff peaks

To make a moist white wedding cake, you'll need to follow a few important steps, including whipping egg whites to stiff peaks. Here's a detailed guide on how to achieve stiff peaks when beating egg whites:

How to Beat Egg Whites to Stiff Peaks:

• Separate the Eggs: Start by separating the eggs. Eggs separate more easily when they're cold, but room-temperature egg whites will result in stiffer peaks. Use an egg separator to separate the eggs straight from the fridge, then let the whites stand at room temperature for about 30 minutes. This will help you achieve higher and faster stiff peaks.
• Prepare Your Equipment: Ensure your bowl, beaters, and spatula are clean and dry. Any grease or egg yolk residue will hinder your ability to beat the egg whites to stiff peaks. Wash your equipment with hot, soapy water. Use a glass or stainless-steel bowl; avoid plastic bowls as they can retain grease.
• Add Stabilizers (Optional): Although not necessary, you can add a pinch of salt and/or cream of tartar for every 2-4 egg whites. These act as stabilizers and help the egg whites hold their shape. If using a copper bowl, skip the cream of tartar as copper naturally stabilizes the egg whites.
• Beat the Egg Whites: Start beating the egg whites at medium speed until soft peaks form. Soft peaks will droop when you remove the beaters. Then, increase the speed to high and continue beating until stiff peaks form. Stiff peaks will hold their shape and will also hold their shape on the beaters or whisk when turned upside down.
• Add Sugar (For Desserts): If you're making a dessert that calls for sugar, such as meringue, add the sugar gradually (usually one tablespoon at a time) after the egg whites have formed soft peaks. Continue beating at high speed until stiff peaks form. This will take about 4 minutes once you start adding the sugar.
• Avoid Over-Beating: Be careful not to over-beat the egg whites, as this will result in a dry and clumpy mixture. Stop beating once you achieve stiff peaks to maintain the light and airy texture.

The best type of vanilla extract to use

Vanilla is an essential ingredient in baking. It is often used alongside other extracts, such as almond or lemon, to enhance the combination of flavours. Pure vanilla extract is considered the best type to use and, although it is more expensive than imitation vanilla, it is worth the extra cost for its flavour.

Nielsen-Massey Pure Vanilla Extract

This is the vanilla extract that most pro bakers use in everything from cakes to cookies. It has a strong flavour and consistently high quality. It is also available in larger bottles, which are more convenient and economical.

Penzeys Single Strength Vanilla Extract

This vanilla extract has a sweet, floral aroma that carries over after cooking. It is only available online or in Penzeys stores.

Simply Organic Pure Vanilla Extract

This vanilla extract offers good value for money, especially considering the taste compared to high-end options. It is available in supermarkets and online.

Watkins Organic Pure Vanilla Extract

This vanilla extract is reasonably priced and has a classic, familiar vanilla flavour. It is a good option for novice bakers who don't want to shell out a lot of money for an ingredient.

Singing Dog Pure Vanilla Extract

This vanilla extract is fair-trade, extracted and bottled in allergen-free facilities, and the farmers share in the profits from sales. It has subtle but pleasant vanilla flavour in raw applications, although the flavour isn't as noticeable in baked goods.

How to make the batter

To make the batter for a moist white wedding cake, you'll need to gather your ingredients and follow a few simple steps. Here's a detailed guide on how to make the batter:

Ingredients:

First, gather your ingredients. For a moist white wedding cake, you'll need:

• All-purpose flour or cake flour
• Sugar
• Baking powder
• Baking soda
• Salt
• Butter (unsalted and softened)
• Vegetable oil or another mild-flavoured oil
• Egg whites (at room temperature)
• Milk (whole milk) or room temperature
• Sour cream (full-fat)
• Vanilla extract (clear or regular)
• Almond extract (optional)
• Butter extract (optional)

Mixing the Batter:

Once you have your ingredients, follow these steps to make the batter:

• Preheat your oven to 325-350°F (depending on your recipe). Grease and flour your cake pans. For a wedding cake, you'll typically use multiple round pans, such as two 8-inch or 9-inch pans for a two-tier cake.
• In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Ensure they are well combined.
• Cut the butter into chunks and add it to the flour mixture. You can also use a combination of butter and shortening for a whiter cake. Mix until the flour is coated with the butter, resulting in a crumbly mixture.
• In a separate bowl, combine the wet ingredients: milk, oil, egg whites, sour cream, and extracts. Whisk until smooth.
• Add the wet ingredients to the dry ingredients in two parts. Start by adding half of the wet mixture and mix until just combined. Then, add the remaining wet mixture and mix again.
• Scrape down the sides of the bowl to ensure all the ingredients are incorporated. Mix again briefly (about 10-15 seconds) but be careful not to over-beat the batter.
• Pour the batter into your prepared cake pans, ensuring they are evenly filled.
• Bake the cakes at the preheated temperature for approximately 35-50 minutes, or until a toothpick inserted into the centre comes out clean. The cakes are done when they are lightly golden brown and cooked through.
• Allow the cakes to cool on a wire rack before proceeding to frost and decorate them.

Tips for a Moist Cake:

To ensure your white wedding cake is moist, consider the following tips:

• Use sour cream: Sour cream adds moisture and gives the cake a soft texture.
• Don't over-mix the batter: Over-mixing can affect the texture of the cake, so be sure to follow the mixing instructions carefully.
• Use the reverse creaming method: This method involves mixing the dry and wet ingredients separately and then combining them gradually. It helps prevent over-mixing and ensures a moist, tender cake.
• Wrap the cakes while warm: Wrapping the warm cakes in plastic wrap and then chilling them in the freezer helps lock in moisture.
• Use oil: Adding a small amount of vegetable oil can give the impression of moisture and make your cake seem moister.

Baking and assembling the cake

To make a moist white wedding cake, you'll need to follow a few important steps. Here's a detailed guide to help you bake and assemble the cake:

Baking the cake layers:

• Preheat your oven to the temperature specified in your recipe, usually around 325-350°F.
• Prepare your cake pans by greasing them with butter or non-stick spray, and lining the bottoms with parchment paper rounds. You'll need two sets of cake pans, one for the bottom tier and one for the top tier. The bottom tier typically uses three 9-inch pans, while the top tier uses three 6-inch pans.
• Prepare the cake batter according to your chosen recipe. The batter usually includes ingredients such as flour, sugar, butter, egg whites, milk, and flavourings like vanilla or almond extract.
• Divide the batter evenly among the prepared cake pans, making sure to weigh the pans to ensure equal amounts of batter in each.
• Bake the cakes according to the recipe instructions. The baking time will vary depending on the size of your pans, but it typically ranges from 18-22 minutes for the 6-inch cakes and 23-26 minutes for the 9-inch cakes.
• Allow the cakes to cool completely before assembling and decorating. You can even chill the cakes in the refrigerator to make them easier to handle.

Assembling the cake:

• Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface. This step is called "levelling" the cakes.
• Prepare the frosting according to your chosen recipe. A vanilla buttercream is a popular choice for wedding cakes. You'll need a large batch of frosting, enough for filling, crumb coating, exterior frosting, and any piping details.
• Place one of the bottom tier cake layers on a cake board or serving platter. Spread a scant 1 and 1/2 cups of frosting on top, then repeat with the remaining two layers, stacking them on top of each other.
• Apply a thin layer of frosting, also known as a "crumb coat", to the top and sides of the cake. This will help create a smooth surface and prevent crumbs from getting into your final layer of frosting. Place the cake in the refrigerator to set the crumb coat.
• Repeat the same process with the top tier cakes, using a scant 3/4 cup of frosting between each layer and for the crumb coat. Place the top tier in the refrigerator to set the crumb coat.
• Remove the bottom tier from the refrigerator and apply the final layer of frosting to the top and sides of the cake. You can use a large icing spatula and a bench scraper to achieve a smooth finish.
• Carefully measure and cut four cake dowels to match the height of the bottom cake. Insert the dowels into the cake, spacing them evenly apart to form the corners of a square. These dowels will provide support for the top tier.
• Remove the top tier from the refrigerator and apply the final layer of frosting, creating a textured look if desired. Carefully place the top tier in the centre of the bottom tier, on top of the dowels.
• Pipe any leftover frosting around the bottom of the top tier to cover any spaces or smears. You can also pipe dots of frosting between the tiers and around the bottom of the whole cake to resemble pretty pearls.
• Add any decorative pieces, such as artificial flowers, and your moist white wedding cake is ready to be served!

Frequently asked questions