How do you make like a white cake?

Question

Im good at baking. I have never made a cake before with like white frosting on top and stuff in the middle. What do I do. I have to make it either saturday or sunday morning because it is for Subday for a b day. Please help me ?

Answer 1

If this is your first one, then make it simple and yummy.

Buy a white cake mix and eggs. A white cake is white because you don't use the yolks...which you'll see when you read the directions.

Follow the directions on the box to prepare and bake the cake.

After you take it out of the oven, let it cool completely before you go to frost it.

When it's completely cool, put a plate over one of the cake pans and flip it over, wiggling the pan to get the cake out. Dust off any crumbs. Then use a container of cream cheese frosting and a cake knife. Put a thin layer of frosting on the top of the cake, plus make a little ridge of frosting in a circle around the outside of the top. Then take a small jar of your favorite jelly or preserves (peach and raspberry both work really well). Spread it on just as thick as you would for a peanut butter and jelly sandwich.

Then take the other cake layer out of the pan and put it on top of the jelly layer. Wiggle a little to get it to set well. Dust off any crumbs. Now use your spatula to frost the sides and top of the cake.

When that's done you can decorate it. One idea that's really simple and pretty is to press coconut into the sides of the cake. On the top of the cake you can put some fresh fruit, like fresh peach slices that you've dipped in lemon juice to keep them from turning brown, or fresh berries.

If you have a little preserves or jelly left, you can also heat it in the microwave for 20-30 seconds to make it thin enough to drizzle. Then drizzle it over the fruit on the top of your cake. Put it in the fridge to keep the bugs off of it until you're ready to serve it.

Answer 2

Any white cake mix. Go ahead and use the whole egg to make it easy on yourself. It will not color the cake enough to make a difference and makes no difference in the end result. Or not enough of a difference to worry about anyway. Someone with a little chemistry savvy will probably argue, but hey - it's just cake. If you use a 1/4 sheet (13x9) pan, you can split it into layers, by using white thread stretched taught between your fingers and pull it right through the middle of the cake. Thread is better than using dental floss because it's just abrasive enough to cut through without tearing your cake up. Bake it the minimum amount of time recommended and check it for doneness. Do not Wait until the sides pull away from the pan! Cake is dense and continues to cook out of the oven. Keep it at minimum time and it will be at it's most tender. Split the layers, and use a wire cooling rack to lift the top layer off. Add the filling of your choice, and replace the top. Fresh strawberries, kiwis and bananas are a great combo. Or mix bananas, strawberry ice cream topping and pineapple, drizzle with chocolate ice cream topping... makes a banana split type of filling. (put down a thin layer of icing first to make sure the gaps between fruit peices are filled in.

There are boatloads of Butter cream icing recipes, but if you like the whipped cream type icing, try Pastry Pride. You can get it at Smart & Final. Just whip it and use it. But keep the cake in the fridge.

Answer 3

1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk

Directions

Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.

1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.

A good thing to add to make it really yummy is make some jello (don't actually "jello" it)... once the cake is cooled down, poke holes in the cake and pour the jello into the holes. To finish it add whipped cream on the top.... It is soooooo good.

Answer 4

Get a boxed cake mix. Get a can of white frosting. I don't know what kind of "stuff" you want in the middle. Follow the instructions on the box. good luck!

Answer 5

buy white cake mix

Answer 6

2 pkgs. "JIFFY" White Cake Mix

4 Tbsp. vanilla instant pudding, dry

1/4 cup water

1/3 cup butter, softened

3/4 cup peanut butter

2 eggs

1(12 oz.) pkg. milk chocolate chips




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Preheat oven to 375° .
In a large bowl, blend 1 package White Cake Mix and instant pudding.
Add water, butter, peanut butter and eggs. Mix with electric mixer or by hand until smooth.
Stir in second package White Cake Mix and chocolate chips. Mix until well blended.
Drop by rounded tablespoons, about 2 inches apart, onto un-greased cookie sheet.
Bake for 8-10 minutes. Centers will be soft.




WHITE CHOCOLATE CAKE

(Yield: 12-15 servings)



Cake

2 pkgs. "JIFFY" White Cake Mix

1(3.3 oz.) pkg. white chocolate instant pudding mix, dry

3 egg whites

1/2 cup sour cream

3/4 cup water

3 white chocolate baking bars

1 cup chopped pecans (optional)



Topping

1(3.3 oz.) pkg. white chocolate instant pudding mix, dry

1/4 cup powdered sugar

1 cup milk

1(8 oz.) container whipped topping

2 white chocolate baking bars, grated




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Preheat oven to 350°. Grease and flour a 9"x13" pan.
Blend dry White Cake Mixes and package of dry pudding mix. Mix together egg whites, sour cream and water; add to cake mixture and beat for three minutes on medium speed with mixer.
By hand, blend in 3 white chocolate baking bars (finely chopped) and pecans.
Pour batter into pan. Bake 45-50 minutes or until wooden pick comes out clean. Let cool completely.
For topping, mix together pudding mix, powdered sugar and milk on low speed, until mixture becomes thick.
By hand, gradually add container of whipped topping. Frost cooled cake and top with 2 grated white chocolate baking bars.


SWEET PEACHY RING
(Yield: 10 Servings)

2 pkgs. "JIFFY" White Cake Mix
2/3 cup sour cream
1/2 cup water
1/4 cup butter or margarine, melted
2 egg whites
1(18 oz.) jar peach preserves


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Preheat oven to 350°. Grease a 12" bundt pan.
In mixing bowl, on medium speed, mix cake mixes, sour cream, water and egg whites for 3 minutes.
Add 1/2 jar of peach preserves. Mix for 1 more minute.
Place melted butter in prepared pan, sprinkle a layer of brown sugar, then spoon the remainder of the peach preserves on top of the brown sugar layer. Top with cake batter.
Bake 40-45 minutes until cake springs back.
Let stand 10 minutes, before inverting onto serving plate.
Cool and serve.


L & J BUTTERMILK CAKE
(Yield: 24 Servings)

Cake
2 pkgs. "JIFFY" White Cake Mix
1 cup buttermilk
1/2 tsp. almond extract
6 egg whites
1 tsp. cream of tartar
2 Tbsp. sugar

Frosting
1 pkg. "JIFFY" White Frosting Mix
1 cup softened butter or margarine
5 Tbsp. flour
1 cup milk
1 tsp. vanilla


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Preheat oven to 350°. Grease and flour two 9" round or one 9" x 13" cake pan.
Combine White Cake Mix and buttermilk. Mix for 3 minutes on medium speed. Add almond extract. Beat for 1 minute.
Beat egg whites until foamy, add cream of tartar, beat on high until soft peaks form. Gradually beat in sugar; beating until stiff peaks form.
Fold egg whites into cake batter. Pour evenly into prepared pan.
Bake 30 - 35 minutes until pick inserted into center comes out clean. Cool on rack.
For frosting, combine flour and milk in a saucepan. Stir over low heat until very thick and smooth. Cool.
Beat 1 cup butter until creamy; add White Frosting Mix. Beat until fluffy. Blend in vanilla, add the cooled flour mixture, and beat until thick and smooth. Frost top and sides of cake.