How to Make the Most AMAZING White Cake- Step by step Masterclass 

My pleasure... I have been teaching cake stuff for over 25 years. Hope it helps!

Sometimes knowing the science behind things help us understand and do things the right way. Baking is a science! Thanks for the complements!

It's a great recipe!!! Hope you enjoy!!!

Thank you so much I do love this so much

Thanks!

I am so glad you enjoy it!!! Thanks!

Thank you!!

I love this recipe. Hope you enjoy too!

well?

Aww..thank you!

I will try to add the printed pages as I can!

My pleasure!

Glad you liked!

I am glad you enjoyed! Yes is really good :)

I love pineapple filling. Is one of my favorite recipes. Glad you liked it!

My pleasure!

Thanks!!

This is my to go recipe. My favorite filling with it is raspberry!

Hello Edna De la Cruz thank you for your wonderful tutorials ..do you have a recipe for the filling? Qdtb!!

I will post that soon. I need to film and edit it!

Did you make it?

Anytime!

I am glad you enjoy it. It truly is a great recipe!

Hope you enjoy!

That is my favorite way to do cakes!! Thanks!

You welcome!

Quiero filmar otra receta d chocolate que uso mucho. Hopefully I can film it this week!

Thanks you!

I am glad you liked it!

John Harty did her recipe make 4 rounds or just 2?

Mia Harrison I made two rounds and cut them in half. Put the cake in the freezer or fridge to chill before cutting.

Mia Harrison one other thing, I had 10” cake pans so I had to double the recipe.

@@jenjohnson-wagner6556 I do two pans of 8x3 inches.

Enjoy!!!

Thank you!

It's a great recipe. White cakes are super delicate and tend to be dry but this ones is very moist. Hope you enjoy!

It's really delicious!

Thank you!

This looks delicious. Can you use pasteurized egg whites?

They can take some time to make but I try to add all the information I think might help people achieve a good outcome!

I will make a tutorial as soon as I can film it but I make my own strawberry jam and mix it with stabilized whipped cream

I don't think it should mess up the texture. As far as flowers, the calla lilies are super basic. I Have a tutorial on them. I also have a tutorial on roses made with circle cutters if you want to play with that and I have DVD's on more advanced ways of making them fast and pretty.

Thank you!

Gracias!

Mi receta de bizcocho boricua usa las yemas tambien. :)

Edna De la Cruz siiiiii la Mia igual :)

lol que bien, entonces tenemos la receta correcta!

I usually use raspberry but that one is strawberry. And yes, I will share that as soon as I film and edit it.!

I do have the recipe posted on my website. Link it's posted under the video. I don't have it in metrics so I need to sit down and work on that.

Se puede duplicar si tienes un mixer grande. Por lo regular yo no duplico. Asi puedo controlar mejor.

Saludos desde FL!

Yes, you can add it if you like buttery flavor. Usually White Cake is not meant to be a buttery cake but you can change the extracts as you want. You can also add some almond to it and it's delicious too!

I let them cool in the pan around 15 to 20 minutes and then take them out and seal them in some plastic wrap and place them in the fridge.

Make sure you are not overbaking your cakes. That can harden them and make them dry. Is this happening to all of your cakes?

@@EdnaDelacruz yes it is . . I thought it might be the oven .the cake r more done on one side

I usually seal it well with plastic wrap and then place it in the refrigerator. The cake is naturally moist but if you want it even more moist you can add syrup.

I hope it helps. I haven't had a complaint about it. Always make sure you are using the proper ingredients and your oven is working properly. Same with using the right measuring tools.

Thanks

I rather put my cakes in the center.

Yes you can!

It breaks the egg whites. If you don't add the sugar, the egg whites might not break fully and you might find areas in the cake with white spots or holes.

It's not great for cupcakes. It shrinks a bit so it's not the best for them.

I know what you mean. I love the press and seal from Glad. I usually lay the plastic in a cross shape on the plate I am using to turn the cake and that way I don't have to lift the cake at all!

Edna De la Cruz aaaahhh... Bueno gracias. Y estoy muy, pero muy orgullosa que una Latina tiene un canal como usted! Keep up the amazing work!

Gracias!

In my oven I don't usually get it on this cake. Sometimes on butter cakes it happens depending on the pan size I use. But yes, if it gets too dark, it's probably dry and I cut it off.

It really depends on the recipe you are using. A lot of people like using unsalted butter. I like to use salted because I think the extra salt does make the cake taste better. But before you go and change a recipe, make sure you are not overdoing the salt. I make sure the flavor is good. Many years ago when I started doing cakes, I used to use margarine for my cakes. Margarine has salt in it. When I decided to change to real butter, I was not a fan of the decrease of flavors in my cakes. I figured out it was the fact that I change to real butter. I was using unsalted so I decided to use salted and by doing that, it helped bring back the flavor I liked in my cakes. I guess is a matter of what your tastebuds like. The only way for you to know is to test it yourself and see if you like it. If you do so, remember that you will need to do a test first to find out if you have to play with the salt to increase or decrease it or if you just rather stay with the unsalted butter. In my recipes, I adjust things all the time.

It shrinks some so I wouldn't suggest it for cupcakes

Check the Non-dairy Whipped Cream Video.. I use that and add strawberry jam to it!

I have no idea. I don't usually measure my batter in cups. I know some people do but I have never done that. Thanks for the complements!

If you want a tall cake you can make 2 recipes. I tend to bake them separate for ease of baking.

Good luck with it! I have never test it this one in high altitude. Hope it works for you.

yes you can, I don't typically add more salt if I don't have the salted butter than what I ask on the recipe, but I do prefer the salted one. It works with the unsalted also.

Muchas gracias por responder tan rapido.

My pleasure!

If you have a big mixer yes. If you don't then you can do it in layers.

I actually had the same question. My Kitchenaid mixer is a 6 quart. Would you recommend doubling the recipe or making one layer at a time?

I do like to wear gloves for client's cakes. I did my last video without them but the cake was for me..lol

I used two 8 X 3 round pans

You can add jams or custards. I have to add more of those to my website.

Cakes Boutique You over mixed your batter when adding the dry ingredients and milk.

Adriana Magana thanks for your reply. Will try the recipe again. 😊

Usually 5 days. As long as you seal it really well you can store it in the refrigerator for 5 days and in the freezer for a longer period.

Edna De la Cruz thank you! That was a fast reply! ❤️

@@emmanuelventura2044 You welcome... I was checking notifications..lol

I have used Ck high ratio and it works well.

I add it while the oven is pre-heating

Edna De la Cruz thank you

The recipe for the buttercream is an Italian Meringue. Its not meant for underneath fondant and it has it's tricks. I need to do a tutorial on it but I need to film that. The filling on this one I made with homemade strawberry jam. I use a stabilized whipped cream but you can use swiss or italian buttercream too. I prefer to use the first because I don't like too much butter flavor. I will share too how I made the filling but I need to film and edit that too!.

Thanks for your response, Edna. I agree that using stabilized whipped cream for the filling is the way to go. Adding strawberries to it sounds absolutely delicious. Thanks again for all of your wonderful videos.

I used here in Florida a non dairy stabilized whipped cream. I can eat dairy but it actually holds great outside the fridge.

Edna De la Cruz ...did you make the video for the filling? How much do you put in between the layers??? Pls!

I love using vanilla paste. Nielsen Massey had a good one and there's another one called Madagascar that is really good too. They have all the seeds and the taste is amazing.

I don't use this for cupcakes since it tends to shrink. I don't have a white cake recipe for cupcakes but I need to create one. You can double the recipe but make sure it fits in your mixer.

@@EdnaDelacruz Thank you so much!

Use gloves and clean with the fingers would be the easiest.

Edna De la Cruz Thanks for the reply. So basically each wire separately?

Basically! You can tap the excess first and that helps too.

Edna De la Cruz Thanks again! Looking forward to trying the recipe :)

Good luck! Hope you enjoy.

The eggs should be stiff peaks but not dry peaks. Do you live in high altitude?

No, I live in good ol Texas....lol

I have never had that issue and I live in Florida. Just as hot as good ol Texas..lol I want to figure out where the shrinkage is coming from but the taste is so amazing that I can bypass it for now. Let me know if it does better with the parchment paper for you.

i'm thinking i didn't beat the egg whites enough...i looked back at your video this morning and my egg whites weren't as stiff as yours and i noticed when i incorporated the egg white it looked like the batter broke...anywho, i will try it again and let you know how it turns out. Thank you for taking the time to respond to me.

My pleasure! Yes beat them to stiff peaks but not dry!

I always post the links in the comment box below the video. Thanks! www.designmeacake.com/white-cake-recipe

Yes you can cover it with fondant. Thank you!

Edna De la Cruz thank you!

I haven't made this into a chocolate recipe. I know you can easily make a marble cake with it. I have a great chocolate recipe posted in my website.

@@EdnaDelacruz can you pls tell me how you did the marble cake? 😊

I used on this one Non-dairy whipped cream recipe. It's in my videos. You can also use whipped cream or any other recipes you prefer. I will be adding more recipes for buttercream but I have a bunch of them in my website under the recipe section.

It's ads great flavor to it but it should be ok without it. You can always find almond extract in amazon.

Edna De la Cruz I'm in the Philippines, tnx for the repz

I will have to make a tutorial for that one. It's one of those recipes that can be tricky! I do have plans to share it but I still need to film and edit it.