White Cake Wedding Cake Book By Dede Wilson Recipes

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WHITE CHOCOLATE CAKE FROM DEDE WILSON'S 'THE WEDDING CAKE BOOK'



White Chocolate Cake from Dede Wilson's 'the Wedding Cake Book' image

*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

8 ounces white chocolate, finely chopped (see step 3)
2 cups unsifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup whole milk

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)



WHITE CAKE (WEDDING CAKE BOOK, BY DEDE WILSON) image

Number Of Ingredients 9

FOR TWO 9 X 2 CAKE LAYERS
4-2/3 C unsifted cake flour
2 T baking powder
2/3 t salt
8 large egg whites
2 C whole milk
10-2/3 oz butter(slightly more than 2-1/2 sticks), at room temperature
2-2/3 C sugar
1 T plus 1 t vanilla extract

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

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