Well, there are exactly 2 hours and 46 minutes until the new year, but I was determined to blog one more time before 2011! I hope you’re all having a fun and sparkly evening, or if you’re like us, a cozy one full of love and sweets. What a fulfilling year 2010 was, with my adorable little girls, another happy year with my honey, and of course the start-up of this blog in September. It’s only been a few months of sharing stories and recipes with all of you, but it’s hard to imagine life without it. I really mean that; your ongoing enthusiasm, interest, and sweet comments have really changed my life. So, thank you! Truly, this year has been one of the best, from start to finish. We had a wonderful Christmas, now that Reese really “gets it,” and Neve is beginning to understand what all the excitement is about. One of the highlights was that Santa brought my girls a pink retro play kitchen, and I’m pretty certain our lives will never be the same.
The girls’ Auntie Mary, Grant’s sister, gave them matching cupcake chef hats. I could die of the cuteness. Here’s Neve in hers–she was quite pleased, and rightfully so!
Reese is equally as pleased. That coupled with her stylish owl oven mitt, also from Auntie Mary, she’s ready to bake up a storm. Okay, I promise I’m getting to the cake recipe! I just can’t get enough of these Cakelet Chef photos. They make me happy to the brim. Here’s a little peek into our life-in-pink since last week:
Love.
Love.
Oh my, love.
Extra love.
And love with a cherry on top. I hope you forgive my ramblings about my little cakelets…the truth is, they are typically a huge part of my baking adventures, and I adore their enthusiasm for cake making and, well, the colour pink.
Speaking of love and cake, I couldn’t be more in love with this new vanilla birthday cake recipe I discovered in an old favourite cookbook from my childhood: Food That Really Schmecks, by Edna Staebler (published in 1968)–an authentic Mennonite Country Cooking book. Oh, the endless old-fashioned country recipes that fill this book! Honestly, I adore everything about it. Yes, I am so taken with anything and everything old-fashioned–particularly recipes, but what’s more is that I grew up in Kitchener-Waterloo, Canada–a region steeped in Mennonite culture, and incidently, where the author of this book resided. I have fond memories of visiting the St. Jacob’s Farmer’s Market, with my mom, early Saturday mornings; this huge market is known for wall-to-wall Mennonite baked goods, crafts, and more. This vanilla cake recipe seems closest to a butter-sponge cake in its method and ingredients, but has some unique quirks that intrigued me: using ice cold water and heaps of white sugar, for example.
The result was, for my taste, perfection. I will just go ahead and say it: this is my current favourite vanilla cake recipe, by far! I created a 6 layer version for Grant and I to indulge in tonight while ringing in the new year. I filled it with Vanilla Swiss Meringue Buttercream and whipped up (literally) Edna’s recipe for Angel Feather Icing, tinted the lightest of pinks and topped with a light sprinkling of gold edible stars: gorgeous, fluffy, glossy, and so delicious (trust me, we’re loving this cake as we speak!).
“You might be the best meat cooker and potato boiler in the world, but you know it’s the woman who turns out those cakes with the fluffy pink icing sprinkled with little silver balls and multicoloured doodads that gets all the praise.” –Edna Staebler
Just a note that I baked three 8″ layers and sliced each one in two, resulting in 6 thin layers, and I doubled the Angel Feather Icing recipe.
June 2011 update *I want to note that, since this is an old mennonite recipe, it’s different than any other cake crumb and taste I’ve made before, and although I really enjoy it, it’s not for everyone. It isn’t very sweet and it does have an unusual dense-yet-light texture. When first baked it’s very light and then it does tend to get heavier tasting shortly after. If you’re looking for a lighter vanilla cake, one of my recent favourites is the cake from Vanilla Buttermilk Cake with Instant Fudge Frosting. You can also check out my recipe index for other options!
Here are the recipes:
Snow White Vanilla Birthday Cake {click here for printable recipe}
Described as Geburtstag Kucha (Birthday Cake from Rebecca Weber) in Food That Really Schmecks
Ingredients
1/2 cup butter
2 cups white sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 1/2 cups ice water
1 teaspoon vanilla
1/2 teaspoon almond extract
4 egg whites beaten stiff
Method:
Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavourings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into greased layer pans and bake at 350 degrees for about 30 minutes. Cover with Angel Feather Icing and be tactful about the number of candles.
Angel Feather Icing {click here for printable recipe}
As written in Food That Really Schmecks
Edna writes, “There’s nothing better for an angel cake or a layer cake than this almost fool-proof and luscious icing; it doesn’t dissolve, run away or get crusty; it stays tender and fluffy for days if anyone lets it last that long.”
Ingredients:
2 egg whites
3/4 cup sugar
1/3 cup corn syrup
2 tablespoons of water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or other flavouring
Method:
Put everything but the vanilla into the top of a double boiler with a fast-boiling water below. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks. Remove from heat, add flavouring, and keep on beating until it is thick enough to spread easily. You’ll be delighted and everyone will exclaim when they see the glorified cake.
Swiss Meringue Buttercream from the Rich & Ruffled Chocolate Celebration Cake post.
Good luck & enjoy!
From my house to yours, I wish you a safe & fabulous New Year’s Eve, and a super-sweet 2011!
Love, Rosie xo
Great photos, Rosie and such a delicious looking cake! Wish I were there to have some! Best wishes for many successes in 2011!!
Reese and Neve are adorable! The cake looks delicious! Congratulations Rosie. Many more successes in 2011!!
Gorgeous pictures! I was on the search for a good vanilla cake recipe and will definitely have to give this one a try! :)
Oh Rosie!!! What a scrumptious looking cake!! Those stars, oh my!! Just beautiful!! I must say you have the most gorgeous little girls, and they clearly take after their Mama!! How adorable…the little cupcake chef hats are fantastic! How fitting…AND last but not least, that retro pink play kitchen…can I move in with you and be a kid all over again?? The BEST!! Thanks for sharing honey!
May 2011 surpass all your goals, dreams and desires!! xo
Your cake looks delicious but your girls are gorgeous. I love the photo of one kissing the others nose. Just too cute.
Love it Rosie!! Reese and Neve must be in heaven with their new kitchen.
Happy New Year…I look forward to seeing (and possibly tasting) what you’re whipping up in 2011.
Living in a house full of boys, I’m positively swooning over all the gorgeous pink in this post. The cake looks stunning and I can’t wait to see more of your creations in 2011.
Those pics are amazing Rosie!!! And jealous of that cake you had last night…looks divine xo
Thanks so much, ladies! xo Let’s have an amazing 2011!
Your daughters are so precious!! :) Lovely cake, as usual :)
Rosie, I absolutely adore your baking. I have a whole range of old cookbooks and they are my absolute favourite. In fact, when feeling a twinge of an idea for baking I find I always turn to my Laura Secord Canadian Cookbook, a gem I inherited from my father. Classic recipes have such warmth.
Oh, and those cakelets? Adorable.
Thanks so much, Joy. I totally forgot about the Laura Secord Canadian Cookbook, until you mentioned it. My mom had this my whole life! I would love to find another copy of that, so will set out to look. Thanks for the comment and best wishes for a fabulous 2011!
This looks like the world’s most perfect cake, really! I am loving the title of the book from which it came. And your girls are simply divine. Happy New Year!
Beautiful girls, very talented Mommy! Loved all the photos and the story.
That is one of the most beautiful things I’ve ever seen! The layers are absolutely perfect! Happy new year!
wooww that looks gr8 rosie i aam sure ur hubby ate it n thanked u in d bed under d sheets…wuuuhuuu..
Hey!
Great Cake, Great Pictures! And such beautiful Girls!!!
Where did you buy this Child- Kitchen???? :o
Best wishes for 2011!
Thanks so much! The kitchen set is made by KidKraft, and I purchased it online from costco.ca (I’m in Canada), and it’s also available on toysrus.ca. I did find it on costco.com (in the US) but it’s slightly different. Good luck and Happy 2011! Here is the link to the Canadian site:
http://www.costco.ca/Browse/Product.aspx?Prodid=10315396&lang=en-CA
There is no word for you, and the eyes of those cakelets of yours. Everything you bake is amazing. Babies, cakes, fun, joy ;) Oooops, puppy crying… gotta run… See you behind the scenes later today ;) LOves, V
ps: cake plate + stars on cake. A W E S O M E
Your girls are adorable with their new kitchen set! The vanilla cake sounds amazing too, I can’t wait to give this recipe a try!
Those girls are just too cute for words! I just found your blog and i love it! Thanks for sharing!!
Thank you for the sweet comments, everyone!
Dear Rosie,
Thank you for sharing these recipes with us.
I live in the netherlands and here we are used to eat biscuit (i think it is like a sponge) very light made with no butter.
But because i am in to decorating cakes i want to find a cake recipe that can hold fondant and yet is moist, not to dense but not to light either.
Can you tell me which one of the three vanilla cakes you made comes close to my wishes.
Thank you so much.
Best regards,
Astrid
Hi Astrid,
Thanks for visiting my blog! To answer your question, any of the vanilla cake recipes on my site would work very well with fondant. I have used them all with fondant, and they hold up nicely. I hope this helps! Happy New Year :)
Hello Rosie,
Thank you so much for your reply, i just have to try all the vanilla cake recipes and eat them to.
Well that i won`t mind ;-).
Thanks again have a great weekend.
Best regards,
Astrid
Dear Rosie, your photos are amazing, love your blog and great recipes. Your girls are so cute and adorable.
I want to wish you a wonderful and successful 2011.
Best Regards,
Rowaida Flayhan
Wow. Once again, I’m just blown away by your amazing photography, gorgeous cakes and now these beautiful photos of your sweet family! I seriously love this blog so much… :)
Oh wow, your girls are so beautiful. I mean, your cake looks great, but those kids are adorable!
Blue Skies,
Charlotte xo
I’m so happy to see how much your blog has grown! Your cakelets are SUPER adorable! Hope you have a very Happy Newyear!!!
~Tanya
Thanks so much, Tanya. I really appreciate that! Happy 2011 to you! xo
you have the most adorable family (and cakes) i have ever seen!
I could spend all day looking at your cakes!
Can I use this recipe for making cupcakes? Please let me know-thanks!
Hi Carolyn!
Yes, you can definitely use this recipe for cupcakes. It works well that way, but bakes quickly. Good luck and thanks for visiting my blog!
Your daughters are so Adorable!
I enjoy looking at your cakes. It is amazing all the gifts and talents that you have to share! Thank You for taking the time to share! =)
So, I’m not totally clear from reading the recipe – does this cake yield three 9-inch layers? And then you torted each to end up with the six seen here? I am planning to make the neapolitan cake but I don’t need a bunch of extra layers left over, so just trying to figure out how to scale this down correctly. Thanks!
Hi Annie,
The recipe for this Snow White Vanilla Birthday Cake yields three full 8″ layers, which I then torted into 6, for this Old-Fashioned Party Cake with the Angel Feather Icing. I cut this recipe in half for the 9″ Neapolitan cake, and just used the remaining batter for cupcakes. Hope this helps!
That does help, thank you!
I have such beautiful nieces! I can only imagine how much use Neve and Reese will get out of this unit.
As always Mary has picked the perfect gift, the kids look great in their baking hats! Wish I could give them a big hug right now!
Hi Rosie! Discovered your blog today and I’m in heaven :) Everything is so whimsical and pretty! Most of your cakes look like they have a rich filling- is that the swiss buttercream recipe?
Thanks!
Thanks, Abby! I mix it up between Swiss Meringue Buttercream (the really satiny looking cakes) and more sugary frosting variations. There are a few other types as well, but those for the most part. Thanks so much for visiting!
hi rosie,
love love love your blog! cakes and babies. right up my alley!!! your girls are gorgeous by the way!
just a quick question about this cake – how do you find the texture? mine turned out denser than i would have liked and i was wondering if it was over-folding on my part or if that is how it is supposed to be?
texture aside, the cake was very yummy and sweet (i frosted it with vanilla whipped cream and filled it with a chopped strawberries/whipped cream mixture so it wouldn’t turn out too sweet but next time want to try the frosting you used) and my hubby and monkeys loved it!
:)
Hi Krista! Thanks so much for the sweet words! I’m so sorry for the late reply on your comment. The texture is a bit dense, but it should still be airy–does that make sense? If it seems too dry, it could also be a result of overbaking (I find vanilla dries out so quickly even if it’s overbaked by a few moments). It’s definitely a different texture than any of the other vanilla cakes I’ve made! I hope this helps in some way. Thanks again!
You have two verrrry sweet cookers :D I hope my 7mo daughter loves cooking too (I’ll try to learn her some little things) Thanks for the receipe, and the pictures.
Let me just say since finding your blog a couple days ago(no clue how I have came across it) I am in love with it. The photos of your cakes are amazing, your kids are adorable, and I love the stories you share with each post. I also now want to bake everything on here. I just baked this cake last night and it is DELICIOUS! The angel feather icing is semi-sliding off the cake… I’m not sure if the consistency is the same as yours, mine turned out more like a marshmallow cream. Doesn’t matter, the cake and swiss meringue butter cream is to die for.
I’m just recently getting into cake decorating and baking, I’ve been looking for different books that show a more modern approach to decorating verses the books found a typical craft store. Any suggestions on books, blogs, websites, etc?
Thank you for sharing your recipes!!
i just finished baking this cake. both frostings are in the frig while the cakes cool. my question is, does the leftover cake need to be refrigerated after serving? how long does it keep?
Great! If you did the Swiss Meringue Buttercream, you should keep in fridge after several hours of the cake being out at room temp (the best way to serve it). It will stay fresh for about 3 or 4 days in an airtight container, but be sure to take it out about 2 hours prior to serving. Hope this helps!
Hello Rosie,
I just made the Angel Feather frosting to use on cupcakes, and I have to say the fluffiness and texture..simply amazing.
And it wasn’t at all runny after chilling for an hour. However I do have quite the amount of leftover frosting, I was wondering how long will it keep in the fridge, as I seem to have no room in the freezer? Thanks a lot, Rosie.
oh my gosh. your cakes are AMAZING!! love sweatapolita. x
What a beautiful cake : ) I will try to make this soon. You have a lovely blog and I will keep visiting it. My daughter have the same pink retro kithcen and she loves it : )
I just found your site and I’m LOVING it. Your cakes are stunning! My mom has had Food That Really Schmecks on her bookshelf for ages, and I thought it was wild that someone else had not only heard of it but also referred to it! The only recipe I’ve used from it is for the warm potato salad, which is pretty darned good. Given your beautiful pictures and description of this cake I’ll just have to give that cookbook another look-through! Thanks.
Do you think this recipe would lend itself to cupcakes? I’m trying to find a great vanilla cupcake recipe. It’s surprising very difficult to find!
Heidi, my favourite recipe for vanilla cupcakes, is the cake batter from this recipe: http://sweetapolita.com/2011/05/vanilla-bean-latte-layer-cake/
They bake up in about 15-17 minutes. You don’t have to put vanilla bean in, but can just up the vanilla extract another 1/2 teaspoon or so. Good luck!
This looked so beautiful, so I made the Snow White Vanilla Cake for my daughter’s birthday. I was not a fan. It has a dense texture, almost like pound cake, and an almost bread-like flavor. It was not sweet, so I was glad I used buttercream or I doubt the kids would have eaten it. Drat. I’m not sure what I did wrong…
Sorry to hear that! The cake is definitely a very different texture, being an old mennonite recipe, that I found light and heavy all at the same time. I didn’t find it bread-like, though, so perhaps it was overmixed. Either way, I’ll make a note for others. Thanks for letting me know. :)
After adding the flour and ice water to the creamed butter/sugar mixture, the resulting batter was still quite stiff and thick, so folding in the whipped egg whites was quite a trick. I certainly could have over mixed the batter, even though I was trying to be careful. I’m interested to hear how it works out for others!
I had a similar experience but I suspect I might have used too much flour. I’ve noticed that in different baking sessions, my 1c of flour can have quite different weights! I think this means I’m not filling my measuring cups correctly/consistently and need to use weight conversions for each recipe…
Rosie, do you have any idea how much flour you use in this recipe in terms of weight?
That’s too bad, Vanessa. I suspect that it’s personal preference, because,being an old mennonite recipe, this cake texture and taste is different than any others I’d ever made. For weight, I use 490 grams of flour for the recipe. If you give it another go, let me know. Good luck!
I tried it again with 490g of flour (=2.5c flour using my australian measuring cups) and it was super light, fluffy and moist! I also made some mini and regular-sized cupcakes with the mix, which turned out great. Thanks again Rosie :)
Hi Rosie,
Would you suggest using cake flour?
Hello Rosie greetings from australia :)
I loved your blog, cakes, photos and everything ! I am so inspired with the neapolitan cake (wanting to make this for my sis’ bday next month), and I was wondering if I could feeze the vanilla cake (this recipe) and also the strawberry cake? Thanks!
HEY! I see you mentioned St. Jacob’s Market! I go to Wilfrid Laurier University and I’m super close (2 short bus rides). I actually love it there, i think their homemade cinnamon buns and breads are what get me the most… those and the fruit :). I’m super excited to head down there every other Saturday next year when I have my first apartment outside of residence and I am DEFINITELY going to make a lot of your recipes. I’ve gotten into the habit of giving my boyfriend & friends cakes for their birthdays (haha I’m not sure if that was a smart idea) and your recipes seem awesome and look so delicious, I can’t wait to try them :D.
Hi Rosie,
First of all, everything on your website is SOOOOO pretty! I don’t know how you manage to refrain from eating it all! A lot of willpower I am sure :)
Anyway, I just wondered whether you used fresh egg whites or meringue powder in these and your swiss meringue buttercream recipes. If so, what happens to all your egg yolks?
Thanks Vanessa! To answer your question, fresh egg whites works best, by far. I definitely don’t recommend using meringue powder, but I’ve never tried it that way. I do, from time to time, use 100% liquid egg whites in the carton, but for best results, I would use fresh egg whites. As for the yolks, well, I use them for things like lemon curd, since it freezes so well. Hope this helps!
Just unbelievable…your artistry all the way to the photos/styling is out of this world! An entire cookbook could/should be developed just straight off your blog. I’ve never seen anything like it…ever!
My grandparent’s 50th anniversary is this friday and I’m trying out one of your chocolate cakes and this vanilla cake and I’m SO excited to see how they go over! The swiss meringue buttercream is delicious and I can’t wait to taste this one! Thanks for the great recipes! I’m so happy I found your website!
Is there a way I could make the swiss meringue into a chocolate icing?
If I wanted to make this in one 9in round cake pan, would I just half the recipe?
….this recipe sounds fabulous! i am def going to give it a shot. but i have to say, i am not sure that i have ever seen cuter little girlies!! oh my heavens! AND i am the mother of two (grown) daughters:P thank you so much for sharing. i intend to follow this blog and make yummy treats for my grandson, and i suppose we can share with his mom & auntie! :)
HUGS!
your cakes make me so inspired. I’m gonna try to bake by using your recipes. I can’t wait to see your next delicious cakes in your website.
I plan on making this for my sister’s upcoming 21st birthday, it looks so delicious!
I just wanted to clear a few things up first. Am I supposed to measure out the dry ingredients, add to a bowl, stir and then sift with one another?
Also, will this cake be able to stand up to fondant?
I want this to come out perfect so any tips you may have would be so appreciated!
You’ve got a great blog, keep up the awesome work :)
I can’t wait to make this cake for my daughter’s birthday! Can you tell me how many batches I’ll need to feed 50 people? I would greatly appreciate it! Thank you, Stacey Staceykt22@yahoo.com
Hi Rosie,
Do you suggest AP flour or cake flour for this recipe
thanks, Bobbi
hi rosie, gorgeous as always… I’ve clearly been stalking your site… for some reason I can’t seem to think of anything but cakes lately, and your site is always a plethora of inspiration. your little ones are so cute I could just faint. They are so sweet how much they love each other, it’s so great to see that :)
Quick question: where did you find those little stars?? those are SO cute! LOVE THEM! I want to get some for my birthday cake… I’m going to do a google search now but I didn’t know if you had a personal preference. Thanks again! :)
the smell coming from my oven was awesome and addicting. then, i got a sneak taste shaving the layers. wow! i’m in love with my new favorite white cake!
thank you!!
I have been on the hunt for a scratch cake that has a similar texture to a box mix…would this work? I’ve also printed your Fluffy Vanilla Cake recipe. Or do you have another that would be closest to that texture??
I love the texture of a box mix, but the taste leaves little to be desired in my opinion!! :) And I’ve tried tons and tons of scratch recipes and never found one that is anywhere near the texture of a box mix.
Thanks!
Hi Carla!
I would recommend the recent “Funfetti Layer Cake” recipe, minus the “funfetti.” It’s basically the Fluffy Vanilla Cake with a few modifications, but it’s the lightest vanilla cake (most like a box cake), in my opinion. Hope that helps!
I also grew up in Kitchener-Waterloo! Small world? I love going to Jakobstettel market when I visit!
The cake looks wonderful and is a must try, thanks for posting!
Those little girls are so beautiful. Can’t believe how big the ones eyes are. Thanks for the great cake idea!