Best White Cream Cake Recipes

WHITE ALMOND SOUR CREAM WEDDING CAKE

Steps:

• Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
• Add the remaining ingredients and beat on medium speed for 2 minutes.
• Pour into greased and floured cake pans, filling each pan a little over half full.
• Lightly tap cake pans on counter to bring air bubbles to top.
• Bake in preheated 325° F oven until cake tests done.
• Baking time varies according to the size and depth of pans being used.
• I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
• In 2" deep pans, this recipe makes:.
• One 14" round and one 6" round.
• or One 16" round.
• or One 12" round and one 10" round.
• or One 12 X 18" sheet cake.
• or One 12" round and one 8" round and one 6" round.
• or Two 9" squares.
• or 5 dozen cupcakes.
• Half the recipe makes:.
• Two 7" rounds.
• or Two 6" rounds and 6 cupcakes.
• For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
• For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
• For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
• For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
• For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Steps:

• In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
• Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
• In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
• Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
• Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
• In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
• Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
• In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
• In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
• Add carrots, walnuts & pineapple, mixing until well combined.
• Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
• On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
• FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
• Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
• Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
• Press chopped walnuts into the sides of the cake & ENJOY!

TASTY RASPBERRY WHITE CHOCOLATE LAVA CAKE ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
• Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
• While the cookies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
• Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
• Top each ice cream square with a graham cracker square, pressing down to adhere.
• Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
• Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
• Enjoy!

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
• For frosting:
• Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
• Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
• Slice remaining banana; arrange slices atop cake and serve.

WHITE ALMOND SOUR CREAM CAKE (AKA TRADITIONAL NEW ORLEANS WEDDING CAKE) RECIPE - (3.7/5)

Steps:

• For cake: Preheat oven to 350 degrees. Grease the bottom of 2 9-inch round baking pans with butter. Depending on what kind of bakeware you use, you many want to use buttered parchment paper to line the pans so the cakes release easily from them. If you're using professional-grade non-stick cake pans, plain butter will work fine-no need for parchment paper. Either using a stand mixer or a medium bowl with a handheld mixer, whisk the egg whites until foamy, about 1 minute. Add 1/4 cup of sour cream, 1 1/2 tsp vanilla extract and 1 1/2 tsp almond extract, whisking to incorporate. Pour into a separate bowl and set aside. In the large bowl of a standing mixer (or a large bowl if you're using a handheld mixer), add the cornstarch, cake flour, all-purpose flour, baking powder, salt and sugar and mix on low until combined. Add the butter and the remaining 3/4 cups of sour cream, continuing to mix on low until combined. Once well combined, increase to medium speed and beat for 2 minutes, or until mixture is slightly aerated, making sure to scrape down the sides as you go. Return the mixer to low speed and incorporate 1/3 of the egg white mixture, then the second third, and then the final third, continuing to beat after each addition until combined and making sure to scape the side of the bowl as you go. Divide the batter between the two pans, smoothing out the top. Bake for 35-40 minutes or until the cakes are slightly golden on the tops and spring back easily to the touch. Remove them from the oven and let cool on a wire rack for 20-30 minutes. Flip the cakes out onto a clean work surface, or if you're preparing to use the day before, wrap them in saran wrap and refrigerate until ready to frost. For frosting: While cakes are cooling, prepare the frosting. Beat the butter on low speed using a standing mixer or with a handheld mixer in a large bowl until smooth, about 30 seconds. Add the powdered sugar, salt, vanilla extract, and almond extract and return the mixer to low speed until combined. Finally, add the half and half/cream and increase the speed on the mixer to medium and beat 3 additional minutes, or until frosting is light and fluffy. Assembly: Once the cake has cooled, place the first cake layer on a cake stand or sheet. If you notice either of your cakes have jagged edges or are puffed up in the middle, use a serrated knife to even them out. Take just under 1/3 of the frosting and spread it evenly on top of the first layer. Stack the second layer on top of it and do the same for the top of the cake. Take the final 1/3 of the frosting and spread it evenly on the sides of the cake. Once cake is frosted, serve immediately.

WHITE CHOCOLATE-CHERRY CHIP ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
• Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
• Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
• Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
• Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
• In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

BASIC SOUR CREAM WHITE CAKE

Steps:

• Preheat oven to 350.
• Generously grease and flour a 13 x 9 inch baking pan.
• Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl.
• Blend with mixer on low speed for 1 minute.
• Stop machine, scrape down sides of bowl.
• Increase mixer speed to medium and beat 2 minutes more.
• Scrape down sides again if needed. The batter should look well combined and thickened.
• Pour the batter into the prepared pan.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes.
• Remove pan from oven and place on wire rack to cool for 20 minutes.
• Run a dinner knife around edge of cake and invert it onto wire rack.
• Allow cake to cool completely, 30 minutes.
• Frost as desired.

BLACK AND WHITE BROWNIE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
• In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
• Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
• Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
• To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
• Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
• Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
• Make white chocolate cream:
• Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
• Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
• Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

OREO COOKIES AND CREAM CAKE WITH WHITE FROSTING

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• In a mixing bowl combine cake mix with water, oil and egg whites.
• Using an electric mixer on medium speed beat until smooth and well combined (mixture will resemble thick marshmallow fluff).
• Fold in the crushed Oreo cookies.
• Spread into prepared pan.
• Bake for about 25-30 minutes or until cakes tests done,.
• Cool completely.
• For the frosting; in a bowl using an electric mixer beat all frosting ingredients until light and fluffy (you may need to adjust either the cream or sugar until desired consistency is achieved).
• Spread onto the top of the cooled cake.
• Sprinkle chopped Oreos onto top of the frosting (use as many as desired for the top).
• Refrigerate until ready to serve (store any leftover cake in the refrigerator).

WHITE CHOCOLATE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
• In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
• In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

SLOW-COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
• In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
• In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.

WHITE CHOCOLATE RASPBERRY CREAM SODA CAKE

Steps:

• 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• 3. POUR batter in pan 9X13 glass dish and bake for 33 minutes.
• 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
• 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• 6. Add 12 oz cream soda to jello.
• 7. Pull cake from oven and liberally poke fork holes in cake.
• 8. Pour jello mix over cake and place in refrigerator for at least one hour.
• 9. After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
• 10. Soften 8 oz cream cheese.
• 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
• 12. Add 8oz tub of cool whip and blend completely.
• 13. Spread frosting (all of it) evenly over fully cooled cake cake.
• 14. Cut and serve.
• 15. You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
• 16. Store leftover cake (if there is any) in a covered container in refrigerator.

SESAME CHESTNUT MOUNTAIN CUPCAKES (CHESTNUT CARAMEL CAKE WITH BLACK SESAME CREAM AND CHESTNUT CREAM FROSTING WITH BLACK AND WHITE SESAME CHOPSTICKS)

Steps:

• Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.
• In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.
• Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely.
• To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks.
• In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely.
• Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely.
• Cream together the chestnut paste and chestnut puree in a food processor fitted with a metal blade until smooth. Add the softened butter, powdered sugar, rum and vanilla extract, and continue to process until well blended. If chunks remain, press the cream through a fine sieve to remove any large chestnut chunks. Place the cream in a piping bag with a "spaghetti" tip.
• Line a half sheet pan with a sheet of parchment paper. Coat the paper with cooking spray. Coat a wide spatula and a rolling pin with cooking spray.
• In a small, heavy-bottomed saucepan or unlined copper pot, combine the sugar, vinegar and 1 teaspoon water. Cook over low heat until the sugar is melted and the mixture is thick. Stir a little. Cook until the sugar reaches 248 degrees F on a candy thermometer. At this point, add the sesame seeds to the sugar and stir well with a wooden spoon. Quickly scrape the mixture onto the parchment and spread evenly, first with the prepared spatula and next with the rolling pin. The desired thickness is about 1/16-inch thick. Cool at room temperature for about 10 minutes.
• Cut the candy into 12 chopstick shapes, each about 3 inches long, with the aid of a Chinese cleaver and a heavy pan. This technique makes cutting easier, even when the candy gets a bit hard. Let the candy cool completely.

WHITE ALMOND SOUR CREAM CAKE WITH ALMOND BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans or four 7-inch cake pans with parchment rounds, then grease with nonstick cooking spray.
• Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment until fully combined. Mix chunks of butter slowly into the dry mixture on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low speed until just incorporated. Add the sour cream, almond extract, vanilla extract, and oil and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on low speed for a few more seconds.
• Divide the batter evenly among the prepared cake pans.
• Bake until a toothpick inserted in the center of a cake layer comes out clean, 33 to 35 minutes. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans. Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans. Use a serrated knife to level the tops of the layers.
• For the almond buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn to low speed and slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream, until fully mixed. Add the almond extract, vanilla extract and salt and beat on low until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add additional cream 1 teaspoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.) Add the gel food coloring, if using, and beat on low speed until it reaches the desired color.
• Stack a cake layer on a greaseproof cake board using a dab of frosting to help it stick. Frost the top of the cake layer, then continue to stack the layers, adding a thin layer of buttercream between each layer. Apply a thin coat of frosting around the sides and on top of the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake until the frosting is firm to the touch, 20 minutes in the fridge or 5 minutes in the freezer. Add a second, thicker layer of frosting, and smooth using a bench scraper.
• Trim the stems of each flower to 1-inch long. Wrap the flower stems with floral tape, pinching and twisting at the bottoms to prevent fluids from the stems from leaking into the cake. Place the remaining buttercream in a piping bag and add a thick layer of frosting on top of the cake. Place the flowers into the frosting until the entire top of the cake is covered with flowers.

CARROT CAKE WITH CREAM CHEESE WHITE CHOCOLATE ICING RECIPE - (4.3/5)

Steps:

• For the CAKE: Preheat oven to 350°F. Lightly spray 2 nine in. round pans with vegetable spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In large mixing bowl, beat eggs until foamy; add oil and vanilla and beat well. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, allspice and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans and bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling grid and invert on grid to cool. Makes 5 1/2 cups batter. For the ICING: Melt Candy Melts according to directions. Allow coating to cool slightly, stirring occasionally (don't let it harden). In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the butter and lemon juice. Smooth a small amount of icing on bottom cake layer; top side up. Top with second layer bottom side up. Frost cake with remaining icing. Refrigerate until ready to serve; bring to room temperature 30 minutes before serving. In a pinch, use store bought frosting.

WHITE ALMOND SOUR CREAM CAKE (AKA TRADITIONAL NEW ORLEANS WEDDING CAKE) RECIPE - (3.8/5)

Steps:

• For cake: Preheat oven to 350 degrees. Grease the bottom of 2 9-inch round baking pans with butter. Depending on what kind of bakeware you use, you many want to use buttered parchment paper to line the pans so the cakes release easily from them. If you're using professional-grade non-stick cake pans, plain butter will work fine-no need for parchment paper. Either using a stand mixer or a medium bowl with a handheld mixer, whisk the egg whites until foamy, about 1 minute. Add 1/4 cup of sour cream, 1 1/2 tsp vanilla extract and 1 1/2 tsp almond extract, whisking to incorporate. Pour into a separate bowl and set aside. In the large bowl of a standing mixer (or a large bowl if you're using a handheld mixer), add the cornstarch, cake flour, all-purpose flour, baking powder, salt and sugar and mix on low until combined. Add the butter and the remaining 3/4 cups of sour cream, continuing to mix on low until combined. Once well combined, increase to medium speed and beat for 2 minutes, or until mixture is slightly aerated, making sure to scrape down the sides as you go. Return the mixer to low speed and incorporate 1/3 of the egg white mixture, then the second third, and then the final third, continuing to beat after each addition until combined and making sure to scape the side of the bowl as you go. Divide the batter between the two pans, smoothing out the top. Bake for 35-40 minutes or until the cakes are slightly golden on the tops and spring back easily to the touch. Remove them from the oven and let cool on a wire rack for 20-30 minutes. Flip the cakes out onto a clean work surface, or if you're preparing to use the day before, wrap them in saran wrap and refrigerate until ready to frost. For frosting: While cakes are cooling, prepare the frosting. Beat the butter on low speed using a standing mixer or with a handheld mixer in a large bowl until smooth, about 30 seconds. Add the powdered sugar, salt, vanilla extract, and almond extract and return the mixer to low speed until combined. Finally, add the half and half/cream and increase the speed on the mixer to medium and beat 3 additional minutes, or until frosting is light and fluffy. Assembly: Once the cake has cooled, place the first cake layer on a cake stand or sheet. If you notice either of your cakes have jagged edges or are puffed up in the middle, use a serrated knife to even them out. Take just under 1/3 of the frosting and spread it evenly on top of the first layer. Stack the second layer on top of it and do the same for the top of the cake. Take the final 1/3 of the frosting and spread it evenly on the sides of the cake. Once cake is frosted, serve immediately.

WHITE ALMOND SOUR CREAM CAKE (AKA, TRADITIONAL NEW ORLEANS WEDDING CAKE)

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom of 2 9-inch round baking pans with butter. Depending on what kind of bakeware you use, you may want to use buttered parchment paper to line the pans so the cakes release easily from them. If you're using professional-grade non-stick cake pans, plain butter will work fine--no need for parchment paper.
• Either using a stand mixer or a medium bowl with a handheld mixer, whisk the egg whites until foamy, about 1 minute. Add ¼ cup of the sour cream, 1.5 teaspoons of vanilla extract, and 1.5 teaspoon of almond extract, whisking to incorporate. Pour into a separate bowl and set aside.
• In the large bowl of a standing mixer (or a large bowl if you're using a handheld mixer), add the cornstarch, cake flour, all-purpose flour, baking powder, salt, and sugar and mix on low for 30 seconds. Add the butter and the remaining ¾ cups of sour cream, continuing to mix on low until combined. Once well combined, increase to medium speed and beat for 2 minutes, or until mixture is slightly aerated, making sure to scrape down the sides as you go.
• Return the mixer to low speed and incorporate ⅓ of the egg white mixture, then the second third, and then the final third, continuing to beat after each addition until combined and making sure to scrape the sides of the bowl as you go.
• Divide the batter between two pans, smoothing out the top. Bake for 35-40 minutes or until the cakes are slightly golden on the top and spring back easily to the touch. Remove them from the oven and let cool on a wire rack for 20-30 minutes.
• Flip the cakes out onto a clean work surface or, if you're preparing to use the day before, wrap them in saran wrap and refrigerate until ready to frost.
• While the cakes are cooling, prepare the frosting.
• Beat the butter on low speed using a standing mixer or with a handheld mixer in a large bowl until smooth, about 30 seconds. Add the powdered sugar, salt, vanilla extract, and almond extract and return the mixer to low speed until combined. Finally, add the half and half/cream and increase the speed on the mixer to medium and beat 3 additional minutes, or until frosting is light and fluffy.
• Once the cake has cooled, place the first cake layer on a cake stand or sheet. If you notice either of your cakes have jagged edges or are puffed up in the middle, use a serrated knife to even them out. Take just under ⅓ of the frosting and spread it evenly on top of the first layer. Stack the second layer on top of it and do the same for the top of the cake. Take the final ⅓ of the frosting and spread it evenly on the sides of the cake.
• In the cake you see photographed here, I sourced flowers from my backyard and neighborhood. Common flowers for decorating include roses and dandelions. You can use whatever flowers you like, but if they are inedible (or you have questions about their edibility), you should make sure to remove them from the cake before serving.
• Once cake is frosted and decorated, serve immediately.