Recently I was assigned the task of making the cake for a family member’s baby shower.
This was a new challenge for me as I don’t often get to make cakes since my boyfriend and immediate family aren’t the biggest fans of cakes in general. I immediately knew I was going to use Nick Malgieri from Food Network’s classic white cake recipe, it’s to die for it stays very moist and is not crumbly. I started out preparing three batches of the recipe and divided it up between three baking sheets lined with silicone baking mats. I baked them all at once by simply rotating the pans every 10 minutes. After the cakes were baked and cooled I cut off the hard edges and divided the cakes into six pieces each, then I proceeded to fill and stack the cakes 6 layers high.
The fillings I used were lemon curd, chocolate ganache and black berry jam. I topped each cake per the fillings previously used. I iced them all with stabilized whip cream and then topped additionally with a classic buttercream this makes the cake a lot lighter than if you were to ice completely with buttercream. By making all three cakes at once with the same recipe but different fillings and toppings, you can give the illusion that you took the time to bake and decorate three entirely different cakes, this is most certainly a major time saver and a wonderful trick to have up your apron sleeves. You can find the recipe, some pictures of the finished product and a list of the toppings used below;
- Filed with chocolate ganache, topped with assorted chocolate chunks and Oreo crumbs.
- Filled with lemon curd, topped with homemade candied lemons, shaved almonds and coconut, with a couple chunks of white chocolate.
- Blackberry jam, with blackberries, dark chocolate chunks and shaved coconut.
Classic White Cake
Recipe courtesy of Nick Malgieri
Show: Cooking Live
Episode: Celebration Cakes
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites (3/4 cup)
- 3/4 cup milk
- 2 teaspoons vanilla extract
Special equipment: 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper
The fine moist crumb of this cake complements any type of filling and frosting — the perfect celebratory cake.
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.