How To make White Christmas Cake
Ingredients
CAKE:
1 1/2
cup
margarine, or butter
4
oz
white chocolate baking bar
1 1/2
cup
buttermilk
4
each
eggs, slightly beaten
1/4
teaspoon
rum extract
3 1/2
cup
flour
1
cup
pecans, toasted, chopped
2 1/4
cup
sugar
1/2
cup
flaked coconut
1
teaspoon
baking soda
1
teaspoon
baking powder
WHITE chocolate FROSTING:
4
oz
white chocolate baking bar
1/2
cup
margarine or butter, softened
11
oz
cream cheese, softened
6
cup
confectioners sugar, sifted
GARNISH:
1/2
cup
flaked coconut, toasted
16
each
pecan halves, toasted
Directions:
Chop up the white chocolate baking bars (8 oz total), reserving half for the frosting.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar, stirring until melted. Stir in buttermilk, eggs and rum extract and set aside.
Stir together 1/2 cup of the flour and the pecans and set aside.
In an extra-large bowl, stir together the remaining 3 cups flour, sugar, coconut, soda and baking powder. Stir-in the margarine/butter mixture. Fold in the pecan mixture.
Pour into 3 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350 degree oven for 25 to 30 minutes or until done.
Cool in pans on wire racks for 10 minutes. Remove from pans and complete the cooling on the wire racks.
To prepare the frosting, melt the reserved 4 oz of white chocolate bar. Cool 10 minutes. In a large mixing bowl, beat 1/2 cup softened margarine or butter, and the softened cream cheese (note the 11 oz is one 8-oz and one 3-oz packages), with an electric mixer until combined. Beat in the chocolate. Gradually add the confectioners sugar, beating until smooth.
To assemble, place a cake layer on a platter. Spread with 1/2 cup of the frosting. Repeat layers. Top with remaining cake layer. Frost top and sides with remaining frosting. Garnish by sprinkling the toasted coconut in a large circle on top of the cake.
How To make White Christmas Cake's Videos
Amazing Christmas Cake Decorating Compilation
How about an amazing Christmas Cake Compilation showing you some of my favorite Holiday treats! This is my most favorite time of year and you know I love any excuse to decorate a cake/make a special treat. Do you have a favorite recipe, or is there one that's missing from the video?? Head over to the blog for all the recipes and as an added bonus most the the posts have full tutorial videos embedded if you want that step-by-step!!
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Almond White Cake Recipe - Amazingly Moist Cake
Moist White Cake Recipe From From Scratch! Christmas cake decorating idea!
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Mascarpone Whipped Cream Recipe :
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- P.O. Box info -
Emma Fontanella
Via di Tor Vergata, 257
00133 Roma
Italia
White Cake in grams:
- 220 gr Cake Flour
- 50 gr Almond Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 160 gr White Sugar
- 40 gr Coconut Oil
- 110 gr Soft Butter
- 3 Egg Whites
- 125 gr Yogurt
- 85 gr Whole Milk
Add the rosemary right before serving the cake or your cake will take on the rosemary flavor.
___________________________
Recipe in cups:
- 1 1/2 cups Cake Flour
- 1/2 cup Almond Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 3/4 cup White Sugar
- 1 stick of Butter
- 3 Tbsp Coconut Oil
- 3 Egg Whites
- 1/2 cup unsweetened full fat Yogurt
- 1/4 cup + 2 tbsp Milk
Add the rosemary right before serving the cake or your cake will take on the rosemary flavor.
Enjoy!
♥
How To Marzipan And Ice A Christmas Cake | Waitrose
Eleni Tzirki from the Waitrose Cookery School shows you how to apply layers of marzipan and icing to beautifully finish a festive fruit cake. To shop for your Christmas groceries, visit |
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Winter Cake - White Cake with Berry Filling - Christmas Cake
Winter Cake - White Cake with Berry Filling - Christmas Cake. This Winter Cake is an impressive dessert that everybody will love, perfect for winter holidays, a great twist to the classic recipes. Almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream.
#wintercake #holidaycake #christmascake #cakedecorating
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 14-16 servings
Almond Biscuit
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
1 tbsp (15g) sugar
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1 tbsp (15ml) ice cold water
White Cake Layers
2 1/3 cups (290g) cake flour
3 tsp (12g) baking powder
3/4 tsp (3g) salt
1 1/2 tsp (7g) almond extract
1 1/4 cup (250g) sugar, divided
3/4 cup (170g) unsalted butter, at room temperature
1 cup (240ml) whole milk
5 large eggs whites (150g)
Raspberry and Red Currant Filling
5 oz (140g) fresh or frozen raspberries
2 oz (60g) fresh or frozen red currants
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
Sweetened Condensed Milk Buttercream
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 tsp (5g) vanilla extract
For decoration
fresh raspberries
fresh red currants
cinnamon sticks
fresh rosemary
powdered sugar
red gel food coloring
Background music: Say Hello by Be Still the Earth (Youth) Artlist
Streets by Ziv Moran (Awake) Artlist
By the Schoolyard by Ziv Moran (Starry-Eyed) Artlist
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WHITE CHRISTMAS CAKE! - The Scran Line
Grab the RECIPE here:
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HELPFUL LINKS:
To convert grams into US cups, please follow this link:
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
-
WHITE CHRISTMAS CAKE
Serves 30
White Chocolate coconut snowballs
870g white chocolate
3/4 cup whipping cream
desiccated (unsweetened) coconut
Cupcakes – you’re going to double this recipe
850g all-purpose flour
530g caster (superfine) sugar
1 tsp salt
2 tbsp baking powder
750 ml of milk
250ml vegetable oil
250g unsalted butter, softened
4 tbsp Greek yogurt (can substitute with sour cream)
2 tsp vanilla extract
4 large eggs
1 tsp coconut essence
16 drops white food gel
Frosting
2 batches of Swiss meringue buttercream frosting
Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas