Bakery Style White Wedding Cake

Preheat the oven to 160 °C/ 320 °F

Grease and line 2 x 6-inch round baking pans with parchment paper. You can also make one 8-inch round cake (double the recipe for 2 x 8-inch round cakes)

Sift together - flour, baking powder, and salt - set aside

Combine the milk and cream - set aside

Separate eggs– ensure no yolks get into the whites.

Egg whites - In the bowl of a stand mixer with the whisk attachment add the egg whites and cream of tartar. Start whipping on medium-low speed, then gradually add &frac13 of the sugar, one tablespoon at a time. Tip - we divide the sugar between the egg whites and the butter so add only &frac13 now.

Once sugar is in continue whipping until soft speaks but still glossy. Remove egg whites and set aside.

Creaming - Working quickly and using the same mixer bowl with paddle attachment this time (no need to wash). Cream butter and remaining sugar until light and fluffy.

Add the egg yolk, vanilla, and almond extract.

Next, add flour and milk in three batches. The mixture will be dense at this stage.

Combine &frac13 of the whipped egg whites vigorously so it loosens the batter. FOLD the rest of the whites with a spatula by hand.

Divide batter equally between the baking pans. I prefer to use baking strips to avoid a dome.

Bake on the middle rack for 20 to 25 minutes or until a skewer inserted into the center comes clean

Let cool in the pan for 10 minutes. After 10 minutes invert onto a cooling rack.

Watch the video of me making Italian meringue buttercream here

Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage - turn the mixer on low to avoid over mix and wait for the sugar to reach temperature

Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)Tip - using a heavy bottom will distribute heat evenly and prevent the sugar from caramelizing and a light-colored pan means you can see the color of the sugar and as you work.

Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. The sugar should stream between the whisk and the edge of the bowl. Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes. The outside of the bowl will be hot at first and then be barely warm.

When the meringue is cold and the bowl is not warm at all. Start adding the butter - one cube at a time. Tip - This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold.

Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Add the vanilla and almond extract.

Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.

Watch a video showing how I level, torte, and fill the cakes.Tip - Make sure the cakes are completely cold, otherwise the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.

Using a bread knife or cake leveler cut the domes off the cake layers. Then divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers)

Brush each layer with the cooled simple syrup

Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.

Place the cake in the fridge to chill for 10 to 15 minutes.Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.

Spread the remaining buttercream around and the top of the cake.Tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.

Place any remaining frosting in a piping bag with a star piping tip nozzle. Pipe buttercream little swirls all around the cake. The swirls are similar to those on a cupcake just smaller in size.

The cake will stay fresh for up to four days at cool room temperature without frosting. Once frosted please keep it in the fridge. It can be frozen for a month or more.