White Wedding Cake and Swiss Meringue Buttercream. How many times have I mentioned that I will be making my first wedding cake this year Fifty  Yes, I am obviously excited. Cautiously excited. Ive never made a cake of such great importance, so Im carefully planning every step. At the brides request, half the cake layers will be white with lemon curd filling, and the other half will be chocolate cake with raspberry filling. I can easily locate a good chocolate cake recipe, but Ive been test driving white cake recipes for almost two months now. In this post youll find three recipes for this white cake in different volumes. A 6inch test cake, a 9inch cake and another large quantity batter for big 14inch. Last week I finally found a moist, scratch made white cake recipe that Im really excited about. From pristine white interior to delicate flavor and crumb, I am pleased with every aspect. The bride has not taste tested this cake yet, but Ill be sure to amend this post with her thumbs up or thumbs downThe official wedding cake will be covered in rolled fondant, but I plan to use Swiss meringue buttercream as a crumb coat and thats what I used to decorate this test cake. Since Ive been getting a few emails from frustrated Swiss buttercream first timers, I decided to put together a video tutorial. Hopefully this can be used with the recipe for successful resultsAlso be sure to check out Rosies in depth Swiss Meringue Buttercream tutorial, and Shellys too. In this post youll find three recipes for this white cake in different volumes. A 6 inch test cake, a 9 inch cake and another large quantity batter for big 1. I really like this cakes crumb as is, but I found the accompanying simple syrup recipe added great flavor and moisture. Finnish-Meringue-Cookies-5-600x450.jpg' alt='Can You Freeze Meringue Cookies' title='Can You Freeze Meringue Cookies' />I do not consider the syrup optional Be sure to use it especially if you freeze the cakes for future use, or if you will be decorating it over the course of a few days. This tends to dry out an otherwise moist cake. The recipe and decor idea for the test cake is adapted from the book Wedding Cakes You Can Make by Dede Wilson. You wont find any crazy elaborate decorating or rolled fondant covered cakes in this book, but you will find approachable cake recipes, a timeline to follow, and a cake cutting guide. All of this is very helpful information. I highly recommend this book The recipe portion of this post will be lengthy, but dont let that overwhelm you. The cake, lemon curd and icing recipes can all be printed separately. The directions to make the cake as pictured is at the link below. Ive included a few instructional pics below, too. LINK Fruit Topped White Cake with Lemon Curd Filling White Wedding Cake                                                                                                                                      click for printable versionFor a 6 x 2 inch round double layer test cake. Swans down, do not substitute homemade cake flour. For a 9 x 2 inch round double layer cake 3 12 cups cake flour such as Swans down, do not substitute homemade cake flour1 Tbsp plus 1 tsp baking powder. For a 1. 4 x 2 inch round double layer cake Note A stand mixer is recommended for large quantity batters. Swans down, do not substitute homemade cake flour2 Tbsp plus 4 tsp baking powder. Preheat oven to 3. Grease pans and line with parchment. I suggest using Wiltons Cake Release to grease the pans. You dont have to use parchment with this product, and there are far less crumbs on the outside of the cake when it is turned out. Sift together flour, baking powder, and salt set aside. Whats for dinner tonight Youre sure to find the answer among these many delicious, Disneyinspired meals and treats. Whisk together egg whites and milk in a separate bowl set aside. Beat butter using the paddle attachment until soft and creamy. Add sugar gradually and beat until light and fluffy. Scrape down the bowl as needed. Beat in vanilla. Add flour mixture alternately with the egg whitemilk mixture. Begin and end with flour mixture and beat until smooth on medium low speed after each addition. Divide batter between pans. Bake 6 inch cake at 3. Let cool  slightly in pan, then turn out and cool completely. Simple Syrup. 2 tsp clear vanilla extract. Place sugar and water in a saucepan. Make Ahead Christmas Dessert Recipes. Bring to a boil and cook until sugar has dissolved. Remove from heat and let cool. Stir in vanilla and set aside. Use a new soft bristled pastry brush to apply syrup to cakes. Use your discretion for applying syrup to cakes. Below are my quantity suggestions, but feel free to add more or less according to your taste and desire for moistness. Swiss Meringue Buttercream Small and Large BatchBatch for 6 inch double layer cake                                                            click for printable version5 egg whites. Pinch of salt. 1 pound unsalted butter, cubed, softened room temperature works too, but takes longer to come together3 teaspoons clear vanilla extract. Large batch make once for 3 4 large tiers, or make 2 3 times for many tiered cakes 1. Set a saucepan filled one third full of water over medium high heat and bring to a simmer. Whisk together the egg whites, sugar, and salt in a large heatproof bowl I suggest a stainless bowl. Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved 1. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium high until stiff peaks are formed. Continue beating at medium high speed until the mixture is fluffy and has cooled the mixing bowl should feel cool to the touch. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. Add the vanilla extract. Divide batter and tint with food coloring, if desired. Beat until the frosting is thick and completely smooth. Store in an airtight container until ready for use. Lemon Curd. Yield About 3 cups, enough to fill one 9 inch double layer cake with a little left over. US. Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lemon juice and mix again. Expect the mixture to look curdled, this is normal. Cook the mixture over medium heat in a medium size saucepan until it looks smooth no longer curdled. Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 1. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lemon curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months. White Wedding Cake and Swiss Meringue Buttercream. By Heather Baird. Published. Tuesday, February 2. Tuesday, February 2. White Wedding Cake and Swiss Meringue Buttercream Recipe. Chaucer Freeze Dried Food Ingredients. Chaucer Freeze Dried Food supplies freeze dried ingredients to many of the worlds leading brands. 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