Classic white cake. The embodiment of a solemn moment and elegance. It cannot be spoiled by anything. The whiteness of the cream or chocolate glaze hides the delicate and juicy sponge cake... Let's enjoy the most exquisite and delicious white cakes!
White cakes are most often prepared for weddings. Multi-tiered sponge tower cakes decorated with white chocolate or ganache, butter cream, icing, mastic or fresh flowers represent the pinnacle of culinary and confectionery art and are the special pride of professional confectioners.
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Need a small cake?
Are you expecting few guests or is your budget limited? There is a solution! Small weight cakes are just for you! You can choose from the list below: figured cake with open layers marshmallow cake bird's milk yogurt cake For each type there is a choice of fillings, about them.
GAL DINNER: RULES FOR DEVELOPING A WEDDING MENU
The wedding dinner is one of the main components of the celebration and one of the main expenses for the event. In addition, most peoples, for various reasons, have accepted this - the table should have been varied and abundant. As practice shows, decide.
Restaurant for a wedding. General rules. Banquet or buffet? Are there any other options?
An important issue when preparing for a wedding is and will be the issue of organizing a festive dinner. How to organize meals? How to choose a restaurant? What questions to ask at a meeting with a restaurant manager? Maybe choose a buffet? Let's figure it out together! .
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Step by step instructions
1. Preheat the oven
up to approximately 180°C. Line the bottom of a round (about 20 cm in diameter, at least 5 cm in height) shape with a cut out circle, and the sides with a strip of parchment paper. Or grease the inside of the mold with butter at room temperature and sprinkle with flour, then knock out the excess.
Food preparation
2. Flour with baking powder
sift twice.
3. Mix melted butter
with hot water in a cup and mix until smooth.
Preparing the dough
4. Beat the eggs
in mixer on high speed for about 1 minute.
5. Continuously whisking
, in three additions (1/3 each), add powdered sugar or granulated sugar. To successfully rise the pie in the oven, before moving on to the next step, beat the sugar and eggs for 10 - 15 minutes until very thick foam.
6. Add vanilla extract
stir. If you use vanillin, mix it into the flour while sifting.
7. Add
in two steps (1/2 each) add flour to beaten eggs. Knead gently with a spatula or spoon or spatula. Do not overdo it! Try to fold the dough with a spatula no more than 8 times each time you add flour, otherwise the sponge cake will turn out tough. Simply, gently stir just enough times to combine the flour.
8. Add liquid
oil mixture into the dough and gently knead with a spatula until the oil is evenly distributed and the mass has a uniform shine.
Bakery
9. Pour it out
pour
the batter into the pan
and bake on the middle rack for 30 minutes.
10. Check the cake
using a toothpick/wooden skewer: inserting it in the middle, if it comes out clean without any crumbs on it, the cake is ready.
11. Take it out of the oven
set aside for 5-10 minutes. Then invert the cake onto a wire rack and remove the parchment paper. Let cool completely before using.
Before cutting and sandwiching the sponge, let it sit on the cake stand for 6-8 hours. This will reduce the amount of crumbs when you start slicing the cake horizontally.
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