How To make White Chocolate Cake/White Chocolate Frosting
4 Egg whites
4 oz White chocolate baking bar
chop 1 c Butter
2 c Sugar
4 Egg yolks
1 ts Vanilla
2 c Sifted cake flour
1 ts Baking powder
1 c Buttermilk
1 c Coconut
1/2 c Chopped pecans
White chocolate frosting: 4 oz White chocolate baking bar
:
chop 1/4 c Butter
1 ts Vanilla
4 c Sifted powdered sugar
3 tb Water; (3 to 4)
In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 8" or 9" round baking pans. Set pans aside. Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat and stir until smooth. In a large mixing bowl beat butter and sugar with an electric mixer on medium speed until fluffy. Add egg yolks and vanilla; beat until light. Add chocolate; beat until combined. Stir together flour and baking powder. Alternately add flour mixture and buttermilk, beating on low speed just until combined. Thoroughly wash beaters. In a large mixing bowl, beat egg whites with electric beater on high speed until stiff peaks form. Gently fold egg whites into batter; fold in coconut and pecans. Spread batter in prepared pans. Bake in a 350 oven for 25 to 30 minutes or until cake is golden and springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool completely. Prepare White Chocolate Frosting:: To assemble, place first cake layer on a large serving plate; spread with 3/4 cup frosting. Top with a second cake layer; spread with 3/4 cup frosting. Top with the remaining cake layer. Stir 1 tablespoon hot water in remaining frosting; pour over top of cake. Frosting-- Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. In mixing bowl combine melted chocolate, butter and vanilla. Beat in powdered sugar and enough water to make of spreading consistency. Makes about 2-1/2 cups. Makes 12 servings.
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How To make White Chocolate Cake/White Chocolate Frosting's Videos
BEST WHITE CHOCOLATE BUTTERCREAM FROSTING RECIPE - Boiled Milk Buttercream Frosting Technique
White chocolate Buttercream Recipe using the Boiled Milk Buttercream Technique:
This White Chocolate Buttercream recipe follows my most popular video of the Boiled Milk Buttercream Frosting. It is super easy to make. It is very important to be mindful of the sweetness in buttercream frostings especially when you have white chocolate as it tends to be cloyingly sweet as an individual ingredient. Imagine adding more icing sugar to this - I don't know about you, but it'd surely make me sick!
This is where the boiled milk buttercream frosting works wonders - especially because you can completely control the amount of sweetness in this - I'll be so bold as to say that it is completely okay to eliminate sugar completely from this recipe and the frosting will still work its magic - although I don't really recommend that as the balance of flavours will be off!
Usually, in my previous videos, I've made flavoured frosting using chocolate milk and dark chocolate in the milk pudding mix. However, white chocolate works a bit differently and is more sensitive to heat. So, if you try to boil the milk with the white chocolate in it, the chocolate may seize as you won't get to control the temperatures. So, I add the white chocolate after melting it and towards the end after the frosting is ready.
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Frosts 12 - 18 cupcakes depending on how tall you frost them.
For layer cakes, frosts 3 6-inch layer cakes
Recipe:
200 grams milk
2 tablespoons sugar
2 tablespoon all purpose flour
116 grams salted butter
100 grams white chocolate, melted (You can add up to 20 - 30 grams more melted white chocolate as per your taste preferences)
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If you liked this recipe, you will surely enjoy these recipes:
1. Boiled Milk Buttercream Frosting:
2. Chocolate Buttercream Frosting:
3. Cream Cheese Frosting - Super Stable and firm:
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Ingredients and Equipments used:
Caster Sugar:
White Chocolate (Compound):
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Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
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White chocolate ganache recipe for perfectly ganaching a cake! ????
Ganache quantities for covering a 6 inch 2 layer cake (increase the quantity for larger cakes):
White chocolate ganache (3:1 ratio):
- 600g white chocolate
- 200ml of heavy cream
- Gel food colouring of choice for colouring
Dark chocolate ganache (2:1 ratio):
- 800g dark chocolate (50%). The darker chocolate you use, the more cream you will need to add.
- 400ml of heavy cream
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How To Make White Chocolate Ganache | Tutorial | Cherry Basics
Hi! This week we take on white chocolate ganache and get it pale enough to colour.
It's as a 3:1 ratio. If you want something a little firmer you can use 4:1
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ULTRA SMOOTH White Chocolate Ganache Frosting
This easy, one-bowl White Chocolate Ganache Frosting Recipe can be used to frost cupcakes, cakes and fill macarons! The ultimate all-rounder!
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How to Make White Chocolate Ganache with White chocolate drip :: Pastry Pleasures #ganachecake
Used this ganache to layer and cover an 8 inch (1.5kg)cake and do drip for an 8'' cakes with a bit of it left over.
Ganache Recipe
*1200g of white chocolate
*400g of whipping cream
Melt the chocolate, then heat up the cream in a microwave until hot. mix together until well combined.
Cover the cream with cling film and refrigerate it for 30 minutes. Check on how well it has set and if its still a little runny, cover again and refrigerate for another 15 or so minutes.
Check for doneness using a spatula or whisk. The ganache should be smooth and spreadable. Decorate your cake as desired with it
To use the ganache as drip, microwave until runny, but not hot.
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CHAPTERS
00:00 Making the Ganache
01:24 Cover with cling film & refrigerate
02:08 Mix the ganache again
03:07 Ganache is ready for use
03:55 Fill the cake with ganache
04:53 Crumb coat then refrigerate
06:35 Second layer of ganache
08:18 Whiten the ganache
12:43 White chocolate ganache drip
14:11 Garnish the cake