Strawberry And White Chocolate Buttercream Cake Food

WHITE CHOCOLATE STRAWBERRY BUTTERCREAM

Steps:

• You're going to want to melt the chocolate first. Toss it in a bowl and microwave it 30 seconds at a time.
• Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, it takes a few minutes.
• Scrape the bowl and add the cream and vanilla.
• Check your white chocolate, if it's cooled down add it now. If not, toss it in the freezer, take it out every few minutes and stir it.
• Mix it on medium and 1/4 cup at a time, add your pureed strawberries.
• Turn your mixer to medium-high and beat for 3-4 minutes.

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
• Beat cooled white chocolate mixture on high speed until fluffy.
• Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

STRAWBERRY-WHITE CHOCOLATE BUTTERCREAM

Steps:

• Thaw the strawberries, either by setting them out for several hours or microwaving on the defrost setting until no longer cool to the touch.
• Puree the strawberries in a food processor or blender. If the mixture is still cold, defrost in the microwave until no longer cool to the touch.
• Break the chocolate into squares and place in a microwave-safe bowl. Add the oil and microwave, stopping and stirring every 15 seconds, until the chocolate is completely melted. Do not allow the mixture to exceed 160°F A double boiler may be used to melt the chocolate mixture if you prefer.
• Add 1/2 cup strawberry puree to the melted chocolate mixture and stir until smooth. Microwave briefly if necessary until mixture is smooth.
• Fill a large bowl with ice cubes and water. Set the bowl with the melted mixture directly in the ice water. Be careful not to get any water into the bowl. Stir constantly with a spoon or whisk until the mixture becomes thick and holds stiff peaks. Immediately remove from the ice water.
• Allow the buttercream to sit for several minutes. If it has become solid, it is too cold and will need to rest until it has returned to room temperature.
• Beat the buttercream until thick and airy.

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• 1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• 2. In large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3. Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• 4. Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately, pour hot cream over white chocolate and butter. Let stand about 5 minutes, or until mixture is melted and smooth when stirred. Cool 1 hour or until room temperature.
• 5. Beat cooled white chocolate mixture on high speed until fluffy.
• 6. Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

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.