The Whiteout Cake


Who says you can’t eat white after Labor Day?  Not me!  So I baked the Whiteout Cake from Baked:  New Frontiers in Baking by Matt Lewis and Renato Poliafito.

This cake was one of the nicest I’ve ever made.  It is a more labor-intensive cake because you have to beat egg whites and boil the frosting, but it’s worth the extra effort.  The cake layers came out almost perfectly without having to be sliced to make them even.  The frosting was so easy to work with and so flavorful.




4 responses to “The Whiteout Cake

  1. Looks scrumptious! I want some with my tea right this very minute!
    Well done Dina!

    What do you boil for the frosting?

  2. The cake looks beautiful! Extra effort in baking (whipping, folding, boiling) always pays off exponentially!

  3. Wow! That looks insanely delicious!

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