Creating A Wedding Cake Using A White Cake Mix

A wedding cake is a symbol of wealth and status, and a white cake is a classic choice for this special occasion. While some bakers prefer to create cakes entirely from scratch, using a box cake mix can be a convenient option, especially when customised with additional ingredients. This approach ensures a delicious, moist, and dense cake with a tighter crumb that can be easily sliced into thin pieces.

To make a wedding cake from a white cake mix, it is recommended to test the recipe several times in advance and to start preparing the cake layers a week ahead of the event, storing them in the freezer. The cake can be customised with colouring to suit different occasions, such as a gender reveal or Fourth of July celebration.

The key to a successful white wedding cake is in the ingredients and mixing method. Using clear vanilla extract will ensure a pure white cake, while almond extract can be added for a subtle flavour boost. For a whiter batter, cake flour is preferable to all-purpose flour due to its more bleached appearance. The reverse creaming mixing method, where dry and liquid ingredients are combined separately before being mixed together, helps to prevent over-mixing.

With careful preparation and the right ingredients, a white wedding cake made from a box mix can be a delicious and impressive centrepiece.

Choosing the right ingredients for a white cake

The ingredients you choose for your white cake can make or break the final product. Here are some tips to help you select the right ingredients for a delicious and fluffy white cake:

Flour

All-purpose flour is the most versatile option for a white cake. It will give your cake a tighter crumb and a denser texture compared to cake flour. If you want to use cake flour, be sure to follow a recipe that specifies it, as substituting ingredients may affect the outcome.

Butter

For a truly white cake, opt for high-quality butter without any artificial dyes. Some companies add colouring to their butter to make it appear more yellow, so choose one with a paler hue. The whiter the butter, the whiter your cake will be.

Eggs

Use fresh, room-temperature egg whites for a white cake. They can be added directly to the butter and sugar mixture or whipped and then folded into the batter. Be sure to separate the whites and yolks in a separate bowl first, so if any yolk escapes, you can start over without wasting an egg.

Extracts

Traditional white cakes often use almond extract, which is clear and pairs well with the vanilla. However, if you're not a fan of almond extract, you can substitute it with vanilla extract or vanilla bean paste. For a pure white interior, use clear vanilla extract. If you like the taste of almond, you can also add a small amount of almond extract—a little goes a long way!

Oil

Adding a small amount of flavourless oil like vegetable, avocado, or canola oil will give the illusion of moisture without making your cake gummy. About an ounce will do the trick!

Milk

Use room-temperature milk in your white cake batter. This will help ensure your batter doesn't break or curdle.

Sour Cream

Some white cake recipes, like the WASC (White Almond Sour Cream) cake, include sour cream for added moisture and flavour. This can be a great option if you're looking for a denser, moister cake.

Remember to always use the best quality ingredients you can find and bring them to room temperature before baking. Happy baking!

How to make a white cake from scratch

Making a white cake from scratch is a simple process, but it requires the right ingredients and a bit of time. Here is a step-by-step guide on how to make a delicious white cake from scratch:

Ingredients:

• 8 ounces unsalted butter, room temperature
• 6 large egg whites, fresh and room temperature
• 2 1/2 teaspoons baking powder
• 1 teaspoon almond or vanilla extract
• 1/2 teaspoon salt (optional)
• 10 ounces milk, room temperature
• 2 2/3 cups + 2 tablespoons all-purpose flour
• 1 tablespoon clear vanilla extract
• 2 cups sugar
• 2/3 cup avocado oil, canola oil, or vegetable oil
• 1 tablespoon baking powder
• 1 cup milk, room temperature

Method:

• Preheat your oven to 335-350°F and prepare two 8-inch round cake pans by lining the bottoms with parchment paper and greasing and flouring the sides.
• In a stand mixer, beat the butter on medium-low speed until creamy.
• Add the sugar and oil and beat until well combined and creamy.
• Stir in your chosen extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Measure out the milk.
• With the mixer on medium speed, gradually alternate between adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Stir until each addition is almost completely combined before adding the next.
• Pause occasionally to scrape down the sides and bottom of the bowl.
• In a separate bowl, combine the egg whites and, using a hand mixer on high speed, beat until stiff peaks form.
• Using a spatula, gently fold the egg whites into the batter. Be sure to scrape the sides and bottom of the bowl so that the ingredients are well combined, and take care not to over-mix.
• Evenly divide the cake batter into the prepared pans.
• Bake at 335-350°F for 35-40 minutes, or until a toothpick inserted into the center of each cake layer comes out clean or with a few crumbs. For best results, rotate the cake pans halfway through baking.
• Remove the cakes from the oven and allow them to cool for about 15 minutes. Then, run a knife around the inside rim of each pan and invert each cake onto a cooling rack.
• Allow the cakes to cool completely before covering them with buttercream frosting.

Tips:

• It is important to use room temperature ingredients, including eggs, butter, and milk, to ensure that your batter mixes properly and bakes evenly.
• When separating egg whites, it is best to do so in a separate bowl first. That way, if a small bit of yolk escapes, you don't have to start over.
• To achieve stiff peaks with your egg whites, beat them until they have increased in volume and hold their shape when the beater is lifted. Be careful not to over-beat.
• When folding in the egg whites, use a light hand to avoid deflating them, which could result in a dense cake.
• The cake will turn a light golden brown when baked, but it will still be pure white on the inside.
• You can substitute clear vanilla extract for regular vanilla extract to ensure a pure white cake interior.
• If desired, you can substitute some of the vanilla extract with almond extract, but use it sparingly as it is quite potent.
• This recipe can be baked in 9-inch cake pans, but the baking time will be reduced, so start checking your cake at 30 minutes.
• You can also make this recipe into cupcakes by filling each liner about 3/4 full and baking at 350°F for about 18 minutes.

How to make a box cake mix taste better

While box cake mixes are convenient, they often lack the rich, decadent flavour and texture of a homemade cake. Here are some tips to elevate your boxed cake mix and make it taste like it's made from scratch!

Ingredients

When it comes to making a box cake mix taste better, it's all about the ingredients you add and substitute. Here are some suggestions:

• Use dairy instead of water: Replace the water with an equal amount of milk or a little extra buttermilk. Dairy adds density, fat and extra flavour to your cake.
• Add more eggs: Adding an extra egg or two can make your cake richer and more moist. For an even denser and moister cake, add only the egg yolks, which contain more fat.
• Swap oil for butter: Butter has a richer flavour than vegetable oil and creates a better texture. Use the same amount of softened or melted butter as the box mix calls for in terms of oil.
• Add mayonnaise: Adding a dollop of mayo (about two tablespoons) to your cake mix can improve its texture and make it taste more like a homemade cake.
• Enhance the flavour: For a chocolate cake mix, use hot water to allow the cocoa to "bloom" and develop its flavour. For a yellow cake, add lemon juice or zest to cut through the sweetness. You can also add flavour extracts like vanilla, almond or lemon.
• Sprinkle with sugar: Sprinkling sugar on top of the batter gives your cake a sweet, crunchy texture and also prevents it from rising too much while baking.
• Make extra layers: Cut each cake round in half to create more layers, which will result in a better cake-to-frosting ratio and a moister cake overall.

Frosting

A delicious frosting can also elevate your boxed cake mix. Here are some tips:

• Make your own frosting: Homemade frosting is usually more delicious and easier to decorate with. A basic vanilla buttercream frosting goes well with any cake flavour.
• Use mix-ins: Add simple mix-ins like chocolate chips, toffee bits, berries, dried fruit or candied cherries to your frosting for extra flavour and texture.
• Try different flavours: Experiment with different frosting flavours like peanut butter, cream cheese or chocolate buttercream.

Baking Tips

Some additional tips to keep in mind when baking your cake:

• Preheat your oven: Always preheat your oven according to the box instructions before you start mixing your batter.
• Don't overmix: Overmixing your batter can cause your cake to become susceptible to falling or collapsing. Mix until just combined and no dry streaks remain.
• Bake immediately: Try to bake your cake immediately after mixing the batter to prevent it from rising in the bowl and then falling when it enters the oven.
• Check for doneness: Start checking your cake for doneness a few minutes before the recommended baking time is up. Insert a toothpick into the centre of the cake, and if it comes out clean or with a few crumbs, your cake is done.

By following these tips and tricks, you can transform a boxed cake mix into a delicious, decadent treat that tastes like it's made from scratch!

How to make a white cake moist

A moist white cake is a wonderful treat, perfect for weddings, birthdays, or any other celebration. Here are some tips and tricks to ensure your white cake is moist and delicious.

Ingredients

Firstly, let's talk about ingredients. There are a few key components that will help keep your white cake moist.

• Sour Cream or Yogurt: Adding sour cream or yogurt to your cake batter will make it extra moist and give it a denser texture. It also helps to reduce the "chemical" taste that can sometimes come from box mixes.
• Oil: Adding a small amount of vegetable or another mild-flavoured oil to your batter will give the impression of moisture and make your cake seem more luxurious.
• Egg Whites: Using only egg whites will give your cake a lighter, fluffier texture. However, if you want a richer, more decadent cake, you can use whole eggs. Just be aware that the fat in the egg yolks may weigh down your batter, so it's a trade-off.
• Milk: Using whole milk or even heavy cream can add extra moisture to your cake.

Technique

In addition to the ingredients, there are some techniques you can use to ensure your white cake is moist.

• Room Temperature Ingredients: Allowing all your ingredients to come to room temperature before mixing will help them bind together more easily, creating a more uniform texture. Colder ingredients, especially egg whites, will produce a thicker batter that may take longer to bake.
• Proper Mixing: Be sure to follow the mixing instructions in your recipe carefully. Over-mixing can cause your cake to become tough and dry, while under-mixing can lead to an uneven texture.
• Don't Over-Bake: Keep a close eye on your cake while it's in the oven, and use the toothpick test to check for doneness. Over-baking will dry out your cake, so it's important to remove it from the oven as soon as it's ready.
• Cooling and Storage: Allow your cake to cool completely before frosting or decorating. For the moistest cake, it's best to serve it within a few hours of baking. However, if you need to store it, make sure to cover it tightly and keep it at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Recipe

Now that you know some of the tips and tricks for making a moist white cake, here is a basic recipe that you can try.

Ingredients:

• 2 ½ cups (295g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 ¾ cups (350g) granulated sugar
• 5 large egg whites, at room temperature
• ½ cup (120g) full-fat sour cream, at room temperature
• 1 tablespoon pure vanilla extract (yes, tablespoon!)
• 1 cup (240ml) whole milk, at room temperature

Instructions:

• Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper, then grease the parchment paper.
• Whisk together the cake flour, baking powder, baking soda, and a pinch of salt in a bowl and set aside.
• Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy, about 1 minute.
• Add the sugar and beat on high speed for another 2 minutes until light and fluffy.
• Add the egg whites and beat on high speed until combined, about 2 minutes.
• Beat in the sour cream and vanilla extract.
• Add the dry ingredients and mix on low speed until just incorporated.
• With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
• Pour the batter into your prepared cake pans.
• Bake for around 24-25 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cakes to cool completely in the pans set on a wire rack before frosting and assembling.

There you have it! A delicious, moist white cake that's perfect for any occasion. Feel free to experiment with different ingredients and techniques to find the perfect white cake recipe for your taste.

How to decorate a wedding cake

There are many ways to decorate a wedding cake. Here are some tips and suggestions to help you get started:

Planning and Preparation

Before you begin decorating your wedding cake, it is important to ensure you have enough filling and frosting. Running out of icing during the decoration process can be frustrating and time-consuming. It is also important to allow your cakes to cool completely before attempting to ice or decorate them.

Height and Structure

The height of a wedding cake can be impressive, and this can be achieved through multiple tiers. Using cake circles as a base for each tier can make it easier to move the cake around during the stacking process. To add height to your cake, you can bake multiple cakes in different sizes, level off the tops, and then cut each cake into two or more layers.

For cakes with multiple tiers, additional support is required. Drinking straws can be used as a simple and effective support structure. Insert one straw into the centre of the cake and then press additional straws in a circle around it. Ensure that the straws are pushed in as far as possible and then use scissors to snip off any excess. Repeat this process for each tier, except for the top tier, which does not require supports.

Frosting and Icing

When it comes to frosting, fondant is an option, but it can be difficult to work with and is not always well-liked in terms of taste. A delicious alternative is to use a high-quality buttercream or chocolate frosting, which can be easier to smooth out and is generally more popular. If you are using chocolate, it is important to temper it first to achieve a nice, shiny look.

Decorating Ideas

Now for the fun part—decorating the cake! Here are some ideas to inspire you:

• Fresh flowers: Use fresh blooms that match the wedding theme or colour scheme. You can scatter small clusters of flowers on each tier, cover the whole top of the cake, or create elegant cascades of flowers down the sides.
• Delicious treats: Pile on treats such as macarons, meringues, or cookies tinted to match the wedding colours. Press cookies into the sides of each tier for a unique look.
• Fresh fruit: Berries, peaches, plums, apricots, and cherries can add a pop of colour and a touch of elegance. Pile the fruit high for a bountiful and inviting display.
• Chocolate shards: Make thin, tempered chocolate shards and arrange them around the outside of the cake. You can cut the chocolate into precise plaques or embrace randomness with different-sized shards.
• Piping: Use different-sized piping tips and various colours of frosting to create borders, dots, pearls, or random shapes and patterns.

Remember to be creative, have fun, and embrace any imperfections—they will only add to the unique charm of your wedding cake!

Frequently asked questions