The Perfect Homemade 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)

• Recipe: Lemon-Thyme Curd Filling
• Recipe: Merry Berry Filling
• Recipe: Gingerbread Latte Filling
• Recipe: Eggnog Filling
• Recipe: Chocolate Filling

From buttercream to salted caramel and beyond, these holiday-inspired frostings make—and take—the cake.

(From top to bottom)

• Recipe: Bourbon-Vanilla Bean Frosting
• Recipe: Crème de Menthe Frosting
• Recipe: White Chocolate Buttercream Frosting
• Recipe: Salted Caramel Frosting
• Recipe: White Russian Frosting

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!

• Test Kitchen Demo: Fondant Snowflakes

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.

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.

• Test Kitchen Demo: Dot-Push Pattern

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.

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.

• Test Kitchen Demo: Fondant Holly