The Perfect Homemade White Cake

Iain Bagwell
We baked dozens of delicious cakes for our annual holiday contest and found a white cake layered with buttercream goodness as pure as the driven snow.
Start Slideshow

1 of 8

Classic White Cake

Photo: Iain Bagwell

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!

Advertisement
Advertisement

2 of 8

The Fillings

Iain Bagwell

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)

3 of 8

The Frostings

Photo: Iain Bagwell

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

(From top to bottom)

Advertisement

4 of 8

Fondant Snowflakes Garnish

Photo: Iain Bagwell

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!

5 of 8

Almond Bark Garnish

Photo: Iain Bagwell

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.

6 of 8

Dot-Push Pattern Garnish

Photo: Iain Bagwell

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.

Advertisement
Advertisement
Advertisement

7 of 8

Mini Meringues Garnish

Photo: Iain Bagwell

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.

8 of 8

Fondant Holly Garnish

Photo: Iain Bagwell

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.

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.southernliving.com