The Perfect Homemade White Cake
Classic White Cake
Think of this instant classic as the little black dress of white cakes. It's appropriate for every occasion on its own and versatile enough to show-case any of our festive fillings and frostings. And don't forget to accessorize with our easy decorating ideas. So break out those cake pans. Your forecast is looking white!
- Recipe: Mrs. Billett's White Cake
Ready to dress up your little black dress of a white cake? Accessorize! Layer it with festive fillings, and pair it with our seasonal frostings.
(Clockwise from top)
From buttercream to salted caramel and beyond, these holiday-inspired frostings make—and take—the cake.
(From top to bottom)
Fondant Snowflakes Garnish
Don't let the cake bosses and bakers extraordinaire fool you. Smooth, pliable, decorative fondant is easy to use, particularly one straight from the box. Follow our directions, applying a little edible glitter and pearl sparkling dust, such as Wilton Shimmer Dust. Don't forget the pearls!
Almond Bark Garnish
Melt 1 (24-oz.) package almond bark candy coating. Pour about 3/4 cup onto parchment; spread into a thin 4- × 12-inch rectangle. Transfer parchment to top of a muffin pan; freeze 20 minutes. Repeat 4 times. Let bark stand at room temperature 10 minutes; break into pieces. Adhere to cake with frosting. Mound center with berries.
Dot-Push Pattern Garnish
Add Vanilla Buttercream Frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 column of dots on side of cake from top to bottom so that dots touch each other. Gently smear each dot using an offset spatula, 1 at a time. Repeat to cover sides completely; garnish top, if desired.
Mini Meringues Garnish
Stack your favorite color of store-bought miniature meringues on top of a frosted cake, or adhere to sides of cake using extra frosting. Dust the meringues generously with powdered sugar.
Fondant Holly Garnish
Cut thinly rolled fondant with a 1 3/4-inch holly leaf cutter. Draw veins on leaves with a small knife. Crumble 2 sheets of aluminum foil into ropes; arrange on a baking sheet. Drape leaves over foil to curl. Let dry at room temperature 12 hours. Arrange leaves and fresh cranberries on cake, pressing gently to adhere.