Before You Bake That Cake...

This stunning cake was created by Patricia R., NYC Cake Decorators Meetup

You must be absolutely clear of your client's expectations before you bake that cake. Here are some suggestions of topics that should be covered during this important meeting:

• How many people will the cake need to serve?
• Where will the event take place? (If you have never been to the venue you also need to have information on the decor, ceiling height, cake table, venue contact name & telephone number).
• Will the reception take place indoors or outdoors?
• Is there air conditioning at the venue (for summer weddings)?
  
• Are there any special dietary needs to consider, i.e. religious, food allergies, gluten intolerance, diabetes.
• Theme of the event?
• Cake and filling flavors?
• Does the cake need to travel far?
• What style of cake does the client want?
• Will the client pick up the cake or will you deliver?
• Is the client willing to rent certain equipment i.e., elaborate cake stands and/or pillars?
• Is the client willing to accept your payment policy and cancellation policy?
  

Sylvia Weinstock's Classic Yellow Cake
from Sweet Celebrations

Ingredients

• 2 1/4 cups sifted cake flour
• 2 tsps baking powder
• 1/2 tsp salt
• 1/2 pound sweet butter at room temperature
• 2 cups sugar
• 4 large egg yolks
• 2 tsps vanilla
• 1 cup sour cream
• 4 large egg whites

1. Preheat the oven to 350 degrees. Butter and line the baking pans with parchment paper.
2. Sift together the flour, baking powder, and salt. Set aside.
3. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.
4. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
5. Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl and beat for 1 minute.
6. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.
7. Pour the batter into the prepared pans and smooth with a rubber spatula.

Bake in the preheated oven, 60 minutes for a 12-inch square pan, or 45 to 50 minutes for an 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick-the tester should come out dry and clean.

Enjoy!