Does anyone know the recipe to this cake?

This cake is on marthastweart.com for weddings and although it gives instructions on how the cake was make for decorating, it doesn't give what the flavor or ingredients are. It's kind of hard to make the cake without the ingredients martha! If anyone can help me out with a recipe that would match the amount and shapes of these pans I would greatly appreciate it! Thanks


http://www.marthastewartweddings.com/recipe/white-orchid-cake?rsc=taxonomylist-b_cakes_modern%26amp;lnc=2faf77c119b1d110VgnVCM1000003d370a0aRCRDDoes anyone know the recipe to this cake?
It's a Vanilla Cake:


http://www.marthastewartweddings.com/by-鈥?/a>





If you notice, the White Orchid Cake is featured under this category. Checked through, and although there are plenty of recipes for fillings, frostings, meringues -- no recipe for the actual cake.





You could easily make this cake with 2 - 8'; cakes, 2 - 10'; cakes, 2 - 12'; cakes and 2 - 14'; cakes. Any flavor of cake can be used, most likely white with various fillings between the layers of each tier. You could even use boxed cake mixes -- I did that for my niece's wedding cake.





The Wilton site has good advice on how much batter is needed for each size pan.





This is a challenging cake to attempt if you have never worked with fondant before -- I highly suggest that you make some practice cakes before attempting this one. It also helps to make the cakes ahead of time, level them all to 2'; height, wrap very well with Saran Wrap, then freeze. Once you are ready to start decorating, apply your crumbcoat while the layers are still frozen. It also helps to frost with your buttercream while they are still frozen. Keep your cakes refrigerated until ready to apply fondant.





As for helping with the actual cakes, try this





Basic White Cake





* 6 cups cake flour sifted


* 2 tablespoons baking powder


* 1 1/2 cups butter or margarine, softened


* 3 cups granulated sugar


* 2 cups milk


* 1 teaspoon pure vanilla extract


* 12 egg whites


* Cake Release





Makes: 12 cups of cake batter.





Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.





For your tiers:


the 2 - 8'; = 4 cups of batter


bake 30 - 35 mins. at 350 degrees





the 2 - 10'; = 5 cups of batter


bake 35 - 40 mins. at 350 degrees





the 2 - 12'; = 6 cups of batter


bake 35 - 40 mins. at 350 degrees





the 2 - 14'; = 8 cups of batter


bake 50 - 55 mins. at 325 degrees





Fillings:





Pastry Cream





* 3 tablespoons all-purpose flour


* 1/8 teaspoon salt


* 6 tablespoons sugar


* 1 cup half %26amp; half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk


* 4 egg yolks


* 1 teaspoon pure vanilla extract





Makes: About 1 1/3 cups of filling.





In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.





Lemon Filling





* 3/4 cup granulated sugar


* 2 tablespoons cornstarch


* 1/8 teaspoon salt


* 3/4 cup cold water


* 2 egg yolks, slightly beaten


* 1 teaspoon grated lemon peel


* Juice of medium lemon


* 1 tablespoon butter or margarine





Makes: About 1 cup of filling.








In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring





Chocolate Filling





* 3 tablespoons all-purpose flour


* 1/2 teaspoon salt


* 3/4 cup granulated sugar


* 1 cup half %26amp; half


* 5 egg yolks


* 2 teaspoons pure vanilla extract


* 3 squares (3 oz.) semi-sweet chocolate, finely chopped





Makes: About 1 1/2 cups of filling.





Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add unsweetened chocolate to the mixture along with the vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.








****edit: the Cake Release that is mentioned in the above recipe is made by Wilton and sold with cake decorating supplies. It is a wonderful product, costs a pretty penny but lasts quite a while and is worth every cent when making the perfect cake. It is used in the cake pans to keep the batter from sticking, and it WORKS. Use a pastry brush to coat your pans well.Does anyone know the recipe to this cake?
I think you can use whatever flavor cake %26amp; filling you like, since it's covered by fondant. White cake with lemon curd or raspberry filling would be good. Doesn't her website have a store (or maybe the Fine Living Channel does) where you can buy oval pans? If not, try Williams Sonoma - or email Martha and ask her!
You can use a cake mix of your choice, It would be nice to have a couple of layers of rich fruit cake and the top could be a lemon, chocolate or vanilla sponge