Lemon Lattice White Chocolate Cake Food

WHITE CHOCOLATE AND LEMON WEDDING CAKE

Steps:

• Lemon Curd
• Make the curd in two separate batches. It's used as a filling between the cake layers and as a component in the mousse.
• Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Refrigerate at least 1 day. (Can be made 7 days ahead. Keep chilled.)
• Frosting
• Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake, one for the other two cakes. Cream replaces butter in this variation of the standard cream cheese frosting, so it's spreadable straight from the fridge. Use heavy whipping cream for the best results.
• Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Refrigerate frosting at least 1 day and up to 4 days.
• Lemon-white chocolate mousse:
• Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
• Orange buttermilk cake
• Use half of these ingredients to make the 12-inch cake and half to make both the 9- inch and the 6-inch cakes. Sift the flour first, then measure it.
• Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
• Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan. Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
• Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. (Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.)
• Filling and frosting cakes
• To make filling and frosting the cakes easier, use tart-pan bottoms or buy cardboard rounds from a cake and candy supply store.
• Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
• Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
• Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.
• Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.
• Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.
• Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.
• Press 1 dowel straight down into center of 9-inch cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel back into center of cake. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. (Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.)
• Assembly and decoration
• Mix of large and tiny white roses and freesias (about 5 dozen)
• Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
• Berry compote
• This fruit compote contributes color and flavor contrast to each serving of the cake.
• Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
• Serving
• Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

ORANGE & WHITE CHOCOLATE SPONGE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
• Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
• To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
• If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

LEMONY WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

LEMON BUNDT CAKE WITH CHOCOLATE GLAZE AND CANDIED LEMON

Steps:

• For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 minutes. Transfer to a wire rack to drain. Let cool to room temperature, about 15 minutes. Finely chop the candied lemon slices. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Lightly spray a nonstick Bundt pan with vegetable spray.
• In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed. On low speed, slowly add the buttermilk and the vanilla. Stop the mixer, add the lemon zest and juice, and mix to incorporate. With the mixer on low, add the flour, one cup at a time, until combined. Finally, add the baking powder, baking soda and salt. Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth. Mix in the chopped candied lemons. With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top. Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate.
• For the glaze: Place the chocolate chips in a medium bowl. Bring the cream to a simmer in a small saucepan over medium-high heat. Once bubbles have formed around the edges of the cream, pour it over the chocolate. Whisk the cream and chocolate together until smooth. Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.

WHITE CHOCOLATE CAKE

Steps:

• Place the white chocolate (broken into pieces) and hot water in a microwave-safe bowl.
• Melt the white chocolate in 20 second intervals, stirring between each time, until the chocolate is melted. Set aside.
• Separate the eggs, placing the egg yolks in a small bowl to set aside for later and place the egg whites in a mixing bowl. Beat the egg whites until they are frothy and hold stiff peaks. Set the frothed egg whites in the refrigerator for later.
• Preheat the oven to 325 degrees Fahrenheit.
• In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
• Add in the egg yolks and vanilla. Mix well.
• Add in the melted white chocolate and mix well.
• In a small bowl, combine the flour, salt and baking soda.
• Add the flour mixture to the butter/sugar alternately with the buttermilk, beating and scraping the sides of the bowl as needed between each addition.
• Carefully fold in the egg whites and mix just until the egg whites are fully mixed in.
• Grease with shortening and flour two 9" cake pans.
• Divide the cake batter evenly between the two prepared pans.
• Bake at 325 degrees Fahrenheit for about 25-28 minutes or until the center of the cake bounces back when you touch it.
• Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
• **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
• Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
• Add the powdered sugar and vanilla.
• Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
• Place one cooled cake layer on a cake plate.
• Frost the top of the cake layer with frosting.
• Place the second cake on top.
• Frost the outside of the cake, both the top and the sides, with the rest of the frosting, smoothing it was you go.
• Decorate the top with additional shaved white chocolate or fresh fruit if desired.
• This cake can be stored at room temperature for 24 hours, then refrigerate any leftovers.

LEMON-WHITE CHOCOLATE MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Melt 2 oz. chocolate as directed on package; set aside for later use.
• Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 17 to 20 min. or until centers are almost set. Cool completely.
• Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
• Refrigerate 2 hours.

WHITE CAKE WITH LEMON FILLING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease two 9 inch round cake layer pans.
• Place 2 cups of the flour, 1 1/2 cups sugar, the shortening, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites remaining milk and 1 teaspoon of the vanilla and beat for 2 more minutes. Pour batter into the prepared pans.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Let cakes cool then spread Lemon Filling between the layers and frost with Boiled Icing.
• To Make Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice, and the remaining egg. Cook until mixture has thickened. Remove from heat ant let cool completely before folding in the whipped cream. Spread between cooled cake layers.

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

BLUEBERRY LATTICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
• In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans.
• Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
• For white frosting:
• In a medium bowl, combine the vanilla frosting and melted white baking chips. Set aside 1 1/2 cups white frosting.
• To assemble, place one cake layer on a serving plate. Spread with 1/2 cup white frosting, then top with second cake layer. Frost the side and the top of the cake with the remaining white frosting.
• In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.
• To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture. Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake. Cover the cake top with additional stripes, spaced 1/4 inch apart. Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart. Pipe a border around top edge of the cake. Garnish the cake with fresh blueberries.

NO BAKE LATTICE SLICE

Steps:

• Line a 20cm square cake tin with baking paper, leaving plenty of paper hanging over the sides to help you remove the lattice slice once it has set.
• Combine the gelatine and boiling water in a small bowl and mix well. Set aside to let the water cool slightly.
• Place the softened cream cheese, softened butter and caster sugar into the bowl of an electric mixer and mix for 5 -6 minutes or until smooth and creamy. Please note the mixing time may vary depending on the temperature of your ingredients.
• Add the vanilla essence, lemon juice and cooled water/gelatine mixture and mix for a further 2 - 3 minutes until combined.
• Line the base of the prepared tin with lattice biscuits - sugar side down (you should use around 9) and pour the cheesecake mixture over the top. Place another 9 lattice biscuits (sugar side up) on top of the cheesecake mixture and place the no bake Lattice Slice into the fridge for 6 hours (preferably overnight) to set.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

LEMON-LATTICE WHITE CHOCOLATE CAKE

Steps:

• For lemon curd:
• Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
• For frosting:
• Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
• Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
• Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
• Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.

LEMON RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
• To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
• To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
• Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

CHOCOLATE CAGE - CHOCOLATE CAKE DECORATION

Steps:

• Measure the cake circumference and cut 2 strips of wax paper for that length. (For 9-inch cake, you'll need two 15-inch strips. Height of the strips depends on the design you're planning, whether you want it the same height as your cake, or taller, etc. TIP: Add an inch or so extra room on top of the height of your design.)
• Using a ruler and a pen, draw 2 lines on wax paper strips for guidance, ie how tall your design is going to be.
• Place the chopped chocolate in a medium silicone (or plastic) bowl.
• Microwave for 30 seconds at 50% power. Then stir well and put it back for 15 seconds at 50% power. Stir well and continue microwaving in 15-second increments at 50% power until the chocolate is fully melted, stirring well in between.
• Transfer the melted chocolate in a piping bag with a round tip.
• Start piping your design within the lines, making sure it's thick enough to stand. Too thin lines will be too fragile.
• Set the chocolate for about 3 minutes at room temperature, or until it's firm yet still pliable. If the chocolate is still in temper, the chocolate will set in less than 5 minutes. (TIP: If the chocolate doesn't set, just wait for another 10 minutes, then place it in the fridge for a few minutes.)
• Carefully lift the wax strip with chocolate design, and wrap around the frosted cake. Repeat with the other side.
• Carefully peel off the wax paper. (TIP: If the chocolate is still soft, put the cake in fridge for 30 minutes or longer, and then peel the wax paper off.)

WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 350°F.
• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
• Add remaining ingredients. Beat with mixer until blended.
• Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
• Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• For cake: Preheat oven to 350°F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results).
• Sift first 4 ingredients into medium bowl.
• Beat butter in large bowl with electric mixer until fluffy.
• Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
• Add lemon juice and peel, then eggs 1 at a time and mix well.
• Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
• Fold in berries and pour equally into two pans.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes.
• Cool cakes in pans on racks.
• For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
• Remove from over water and stir until smooth and cool to lukewarm.
• Beat cream cheese and butter in large bowl until blended.
• Beat in lemon juice, then cooled white chocolate.
• Take cakes out of pans and peel off parchment.
• Place 1 cake layer, flat side up, on platter.
• Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
• Top with second cake layer, flat side down.
• Spread remaining frosting over top and sides of cake.
• Garnish with additional blueberries and lemon slices, if desired.
• (Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).

LEMON WHITE CHOCOLATE COOKIES RECIPE

Steps:

• Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
• Stir in White Chocolate baking chips.
• Chill dough in refrigerator for 1 hour.
• Preheat oven to 350 degrees.
• Form dough into rounded balls and drop onto ungreased non-stick Cookie Sheet.
• Bake for approx. 7 - 9 minutes, or until done. ENJOY!

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.