A box of cake mix calls for three whole eggs. (There have been times when I’ve skipped the butter altogether and used only oil, but I love the creamy, rich texture that butter brings.)Įgg whites: One way I keep the cake bright white is by using only the whites of the eggs. When I’m making a wedding cake I want it to be pristine on the inside. Why, you ask? Because too much butter would result in a yellow cake. This particular recipe calls for half vegetable oil, half butter. Salted butter: I used salted in every recipe because salt enhances the other flavors. Let’s Break Down the Additions, One by One! I usually make two 10-inch cakes or three 9-inch cakes. Note: This is a doubled recipe and will make a lot! Here’s the breakdown of what you’ll get from two boxes of doctored cake mix: Want to make my perfect white cake? Here’s what you’ll need: White Cake IngredientsĪnd there you have it! This recipe starts simple–with a boxed mix–but the depth of flavor comes from the additions. And now that I’ve discovered it, there’s no looking back. So, I kept playing around with the recipe until I came up with the perfect combination. I wouldn’t settle for anything less, honestly. That said, I needed my white cake to be extraordinary. (And let’s be honest: it’s a safe bet when you’re wanting to feed a big crowd.) They knew that their guests would appreciate the simplicity. In the end, though? People asked for white (vanilla) cake. And yes, my Cookie Butter cake got some rave reviews. (It ran a close second, along with my Ultimate Chocolate Cake). Sure, people loved my Italian Cream Cake. I took more orders for white cake than any other. How do I know this to be true? I ran a cottage bakery for years. (I’m a fan!) But the most popular cake by far, the one you see most often at weddings, anniversaries, or even birthdays, is a simple white cake with some sort of berry filling. When it comes to a “typical” white (vanilla) cake, the ingredients are simple, but delicious. It lays out a plan for a variety of flavors. Yes! In fact, I did a full post on How to Doctor a Boxed Cake Mix. Want a sneak peek at my baking closet? Here you go! Look at all of those cake mixes! Doctor a Boxed Cake Mix? Nearly every cake project starts with a box (and I’m partial to Pillsbury because it’s the right density for stacking). When I’m in baking mode, I’m usually putting together a lot of cake layers at once. I love starting with boxed mixes, and not because I’m lazy. It’ll do in a pinch, but this doctored boxed mix will always be my first choice, no questions asked! It Starts with a Box I baked eight cakes before I found even one that came close to this one. I did a recent post chronicling my journey to come up with a homemade white cake recipe. I can’t even imagine pulling off a wedding cake project without this one in my arsenal! This is my go-to recipe, the one I use most often. Just a tip for anyone watching calories.Whether you’re making a wedding cake, a birthday cake, or simple cupcakes, this delicious white cake recipe is going to be memorable for your family, friends, and party guests. My dad isn't a fan of the stuff normally but he loves this one.Oh, and this time I made it, I also used fat free cream cheese and skim milk neither changed the texture, and it reduces the calories to 391 for 1/12th instead of 545. I like breaking it up like that so you have multiple layers of bananas since the pudding isn't banana-flavored.This recipe is delicious, and it's the best banana pudding I've ever had. And I layer mine kind of like a parfait, with a third of the cookies and half the bananas on the bottom, pudding, another third of the cookies and remaining bananas in the middle, pudding, and then top with whipped cream and the rest of the cookies. I use vanilla wafers in mine because I'm southern and that's just what we do, and this time around I added two teaspoons of almond extract because I thought the almond flavor would pop with the other flavors (I was right). The thing I like most is that the recipe itself doesn't use artificial banana flavoring so the pudding on its own stands out. The texture is perfect, really creamy without being runny or over-mixed like some puddings end up. This pudding, as my dad says, is more like a mousse than a banana pudding, and we both mean that as a compliment. I've been using this recipe for a couple of years now and keep meaning to write a review.
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