A White Engagement Cake

This week something really exciting happened! My sister got engaged! We are all so happy for the two of them. The second big event this week was that I agreed to take on the making of the wedding cake. I KNOW, that is one big responsibility! It is a bit scary, but I do have a half a year to practice and prepare myself. I actually already ordered the book Martha Stewart's Wedding Cakes, you can always rely on Martha to have a book for any purpose! 

I also baked a special engagement cake for them. I wanted it to be white and wedding-like, but still cute and suitable for a party. I had a few design ideas worked out perfectly in my mind, but sadly reality is not so easy... I ended up just piping pink flowers around a perfect white frosting. And now let me gush over this wonderful swiss meringue buttercream, I just discovered. It is just so buttery and delicious! you know how sometimes frosting's can be way too sweet? well this frosting is the opposite. It does take a little longer to put together, because of the egg whites, but it is totally worth it.  

I was really happy about how the cake turned out, and it was a big hit! 

I increased the cake recipe by 1.5, so that I would have a three layer cake instead of just two.

White Vanilla Cake

Adapted From sweetapolita.com

Printable Recipe

1/2 cup butter, room tempeture

2 cups white sugar

3 1/2 cups flour (I used cake flour)

1 teaspoon salt

3 teaspoons baking powder

1 1/2 cups ice water

1 teaspoon vanilla

1/2 teaspoon almond extract, optional

4 egg whites beaten stiff

Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavourings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into two greased 9-inch pans and bake at 350 degrees for about 20 minutes. 

Swiss Meringue Buttercream

Adapted From Martha Stewart's Cupcakes

Printable Recipe

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
 

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter, a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Makes about 5 cups.