A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.
This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
Combine your flour, baking powder and salt and set aside
Combine milk, oil and extracts and set aside
Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
Add in 1/3 of your dry ingredients and let combine. Add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
Add batter into prepared cake pans and bake at 335 degrees F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip.
*note: this is a non-toxic gold dust