photo courtesy of Linda Bainter at lovinthelight.com
Okay, so this is probably my dearest baking recipe. This is my “fancy white cake” recipe, if you will. This is the recipe I use for wedding cakes and special occasions. It is more work than any other cake recipe and it is infinitely more perfect in flavor and texture because of it. Call me shallow, but I DO judge books (and movies) by their covers (and rightfully so, or else there wouldn’t be people out there being paid to try and make them look appealing, thank you very much) and therefore it is super important to me that when I cut into a cake I’ve made, it makes this perfect, flat, clean cut and doesn’t crumble into a hot mess all over the place. So this cake really is perfect (see above). My favorite pairing with this light vanilla-almond white cake isfrom a raspberry jam (with seeds if people don’t mind—yum!). The original recipe pairs it with a white chocolate buttercream (used in the picture above to create rosettes), which is delicious, light, and sweet and I will post as well. It isn’t my normal crusting buttercream that I use for wedding cakes, but I will post that another day. So if you are feeling ambitious or have a special event coming up, give it a go! Or call me and I will make you something special ; )