Post # 1
Is anyone having this problem? i am having a family friend do our wedding cake… she has been doing them for decades however i wanted a white wedding cake but she says that white cake crumbles too easily and she only uses yellow.. YELLOW? why would coloring matter? i didnt want to ask her a bunch of questions because she is a close family friend on my fiance and i didnt want it to look like she doesnt know her stuff.. anyone ever heard of this problem with white cake? it just seems strange to me…and yellow cake in a wedding cake with white fondant seems unattractive
Post # 3
I have heard before that white cake tends to be very dry. I guess omitting the egg yolks makes a difference not only in the color, but the texture of the cake.
Post # 4
White cake does not have the yolk. Depending on the recipes, it may also use oil or shortening instead of butter. It makes a huge difference in texture and moistness (especially if you are using cake flour, which is very fine)
If you have your heart set on a white cake, you need to buy good butter that isn’t colored yellow (like the French kind) and use buttermilk.
If your friend only uses yellow cake, that will bake more similar. More like a white pound cake.
Post # 6
dry cakes. like white as some have said already.
i like red velvet – very moist and very trendy right now.
also, good old yellow cake is moist and holds well!
Post # 7
Unless the cake is made improperly so that it is dry, it will not crumble. Also, white cake doesn’t crumble worse than any other flavor.