recipe reviews for:

White Wedding Cake

“This is a great white wedding cake for those of you who like it plain. When I was a child, one of my neighbors who was elderly made a lot of wedding cakes for family and other people, and she took great pride in her work. She used fancy staircases you get in cake decorating stores, and even crocheted certain decorations. All is in your imagination. No professional baker did what she did. Be creative.”

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Reviewed: Aug. 11, 2009

This wedding cake was absolutely wonderful! It was perfectly moist and the density was perfect for covering with fondant. The only change I made was to use coconut extract instead of the orange. This recipe will be used for my wedding cake!

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amore4him

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Reviewed: Jun. 15, 2009

The recipe was pretty easy to follow, but it didn't turn out as light and moist as I was hoping. It was rather dense and dry, more like a pound cake. I think this would be useful if you needed something strong for making tiers, but otherwise the texture is not great, however the flavour was quite good.

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melina

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Reviewed: Jun. 4, 2009

This recipe tasted very blah and it was way too dense for the light white wedding cake I was going for. It was pretty bad. I started with another recipe. Don't bother with this one.

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three-peas

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Reviewed: May 22, 2009

Mundane. Not a particularly bad cake, but not extraordinary. I scaled to 13 servings and it was perfect for a single 8 inch round cake. It didn't fall, the crumb was tender and the extracts were nice. However, it tasted flour-y and was quite dense. To me, it is an ordinary white cake, exactly the same as any home cook would whip up (and probably with less fuss). I will continue looking. Thanks anyway.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Nov. 10, 2008

I tried this recipe for my 6 year wedding anniversary because our wedding cake was horrible and so was this one it isn't a white cake and it is like a southern pound cake and I wanted a wedding cake not a pound cake I want recommend this recipe nothing to remember our special again.

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brandiwhite

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Reviewed: Oct. 16, 2008

I made this cake for my dad's birthday and he loved it. Anyone who loves white cake will love this recipe. I just tweaked the recipe a little. I left out the orange extract and used lemon extract instead.

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El Oso

Cooking Level: Expert

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Reviewed: Sep. 25, 2008

I actually made this cake for my own wedding. My first experience making a wedding cake. I have made bigger cakes in the past, but never NEEDED them to be perfect. Imagin my frustration when I realized that there was too much batter for the bowl. Oops. The cake was yummy but a little plain compaired to other weddings I have been to. However, finding this recipe and being able to make my own wedding cake was an amazing experience! My husband was VERY impressed.

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Snowflake

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Sep. 21, 2008

Okay all, I made this cake for my son's wedding. I loved it and received so many compliments. You do have to follow the directions to the letter, except I also used the vanilla and almond extracts. This cake is like an angel food cake but more dense. So all of you that tried it and failed try it again, I promise you will love it. This cake does take time and it does need to be refrigerated overnight before you eat it, so if you can't do these two things then try an easier cake.

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emalinajo

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Reviewed: Aug. 16, 2008

I think this cake is wonderful. I'm sorry to say but, those of you who had a problem did something wrong. I've made it several times and have had fabulous results.

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momof4

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Reviewed: May 7, 2008

NOT even worth one star but it made put a rating.. This is a HORRIBLE recipe DO NOT USE, it will waste your time.

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Paolapvaz

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Reviewed: Mar. 6, 2008

I tried a serving size of 10 just to make sure that this is the cake that the bride may have wanted. I was very dissappointed. The cake literally crumbled.

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Tiyyah

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Mar. 1, 2008

Yum, yum, yum!!! Oh what a tragedy~! I was toying with the idea of making my own wedding cake...so I had my eye on this recipe. This cake is easy and delish, but wow...it completely FELL in the oven, looked like 2 giant craters in the cake pans when I looked in the oven. I figured that was fixable...well, they wouldn't come OUT of the pan! I'm not a professional baker, don't own any parchment and don't trust my oven not to start a fire....so when I turned the pans over, the 2 halves went to heck in a handbasket. Also...use regular baking vanilla. I tried the cake...delicious, spongy...not even close to what i was looking for...yet wonderful. It tastes like an orange creamsicle if you use that extract. I'm going to buy some vanilla pudding and salvage the wreck of a cake into a layered torte with madarin oranges and flaked coconut for my friend's birthday (the reason I was test-running the recipe). I say hire a regular baker unless you've got some wonder-oven, or are making cupcakes...or you don't care about presentation and can spoon some cake-ruin onto each guest's plate.

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THEBOYCANPLAY

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Nov. 30, 2007

This cake had good flavor but it was dry and crumbled. I would not make it again.

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MaryAnn

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Reviewed: Jul. 26, 2007

I got so many compliments with this cake! I used vanilla extract instead of the orange. I also didn't make a tier cake. I used one batch to make a dozen cupcakes, one character pan, and one double layer 6" cake.

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Lanny B

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Reviewed: Jun. 29, 2007

This is the worst cake recipe I've ever tried. The cake crumbled and was very dry. I used 1 teaspoon vanilla extract instead of the almond and orange extracts. It tasted so bad, that the cake was ineatible.

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Sigur Bakery

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Reviewed: Feb. 15, 2007

I tried this and it came out GREAT!!! Nice recipe Carol!! Nice dense texture. I made this cake as a request for Valentine's day. I marbled my cake and the white/chocolate blend was just right. there was enough batter to make 2 full 8" cakes and the 10" as the recipe says. We tried some of it the day it was baked and it was a bit dry and bland. The following day, we tried it again and what a difference!!! The extra time allows the full flavor to come through. The cake was layered with chocolate ganache. Then topped with another layer of ganache, striped with white chocolate and trimed with almond buttercream roses. ABSOUTELY MARVELOUS!

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Reneessweetshoppe

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Reviewed: Jul. 21, 2006

Made this for my brother's wedding. Changed one thing. Instead of orange extract added a little vanilla extract and added less quantities of the extracts than called for. I used a buttercream icing for the top and sides of the cake, and nutella in between the layers, and decorated with ferrero rocher chocolates. THE BEST CAKE EVER!!!!!

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mercury4000

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Reviewed: Jun. 2, 2006

Good cake.

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BrendaBolinger

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: May 17, 2005

I thought that from all the fairly positive reviews that this was going to be a pretty good cake. I made it twice and the cakes fell both times. (silly me, I thought it would turn out better the second time) The texture was that of a dry, crumbly angel food cake. Not the kind of cake to slice and fill.

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NOODLEO1

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Reviewed: Jan. 30, 2005

This cake is wonderful! I used this recipe to make my first ever wedding cake. I made a 3 tier cake (12" bottom, 9" middle, 6" top) with 3 - 1 inch layers for each tier. I tripled the recipe and used an additional 2/3 of a recipe. You could probably cut it down to 3 recipes total and be fine because I ended up cutting quite a bit off the tops. It is a little dry, but the frosting moistens it. I did a practice run with the recipe and didn't use the almond extract. The cake was too tart. It is perfect with the orange and almond extract combo.

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