White Chocolate Key Lime Cake Food

KEY LIME CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)

Steps:

• Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
• In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
• In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
• White Chocolate Frosting:.
• In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
• In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

KEY LIME TRIFLE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
• In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
• Using food processor, process granola bars until ground.
• Gently stir lime peel into whipped topping (do not overmix). Set aside.
• In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

CHOCOLATE & LIME CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
• Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
• Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
• To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
• To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
• Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.

BLACK AND WHITE KEY LIME CAKE POPS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
• For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
• To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes.
• For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes.
• Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set.
• Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set.

WHITE CHOCOLATE MOUSSE KEY LIME CHEESECAKE

Steps:

• 1. Crust Mix together the cracker, sugar, and butter. Press the mixture into bottom and 1-inche up the sides of a 10-inch spring form pan. Set aside
• 2. Filling In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the hear. Add 10 ounces of chopped white chocolate, stir until smooth. Allow to cool.
• 3. Using a electric mixer, blend together the cream chess, sugar and lime zest in a medium bowl until smooth. Slowly beat into the cooled white chocolate mixture into cream cheese mixture.
• 4. Using clean, dry beaters, beat the reaming 2-cups heavy cram in a small bowl until it forms soft peaks. Fold it into the white chocolate mixture and pout into the pie crust. Cover and freeze overnight.
• 5. Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform from the bottom of the pan and transfer the pie to serving plate. Grate or curl the white chocolate over the top and garnished with candied limes. Cut into wedges with a knife that has been dipped into hot water and serve.
• 6. Candied Limes Bring a medium-sized saucepan of water to boil over medium heat. Add the lime glance for a couple of minuets. Set aside Put the limes in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered over low heat for 1 hour. Remove the limes and drain until almost dry. Roll into sugar and set aside to dry.
• 7. You can also garnished with fresh limes, squeezing the lime over the sliced cheesecake give it a little zing...

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Prepare crust (see below).
• Heat oven to 350°F.
• In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Bake 1 hour, turn oven off and leave for 1/2 hour with door closed. Chill 12 hours before serving.
• Crust: Melt butter combine ingredients and pat in bottom of spring form pan.

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
• Sprinkle graham cracker crumbs into the bottom of the prepared pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
• Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
• Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
• Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

WHITE CHOCOLATE LIME MOUSSE CAKE

Steps:

• In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

KEY LIME MOUSSE CAKE

Steps:

• preheat oven to 325*.
• Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
• Pour batter into pan.
• Bake 25-28 m inutes till toothpick inserted in center comes out clean.
• Remove from oven to wire rack and cool completely. Leave cake in pan.
• Brush cake with 1/2 cup of the limeade concentrate (thawed).
• Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
• In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
• Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
• Spoon filling over cake, spread evenly using small spreader.
• Zest lime, then slice lime thinly, cut slices in half.
• If desired, you may grate white chocolate morsels on hand grater, over filling.
• Run a smooth blade knife around inside of cake and release collar.
• Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
• Place lime halves between design (stars) and sprinkle lime zest over cake.
• Tastes better if you chill cake for 1 hour before serving.

WHITE CHOCOLATE KEY LIME BARS

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

KEY LIME WHITE CHOCOLATE CHIPPERS

Steps:

• cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
• fold in white chocolate chips --
• roll dough into walnut sized balls --
• place on ungreased sheet.
• bake at 350* for 8-10 minutes.

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
• Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
• While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
• Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

KEY LIME CAKE

Steps:

• Preheat oven to 350 degrees.
• Place dry ingredients (except powdered sugar) into mixing bowl.
• Add eggs, oil, orange juice, vanilla and lemon extract.
• Beat until well blended.
• Pour batter into a 9x13x2 inch pan; bake 25 to 30 minutes.
• Remove cake from oven and let stand in pan 15 minutes or until almost cool.
• Prick cake all over with a fork.
• Drizzle thoroughly with lime juice mixed with powdered sugar.
• Cover and refrigerate.
• To serve, cut into squares, top with whipped cream and garnish with lime slices.

WHITE CHOCOLATE KEY LIME MUFFINS OR CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F/175 C. Line standard-size muffin tin with foil liners.
• Blend the flour, baking powder, and salt together in a small bowl. Set aside.
• In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended.
• Add the eggs, lime zest, and lime juice.
• Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.
• Add one-third of the buttermilk, stirring until combined.
• Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
• Fill cupcake liners two-thirds full with batter.
• Bake 18 to 20 minutes (or 12 to 14 minutes for mini-muffins) until wooden pick inserted in the center comes out clean.
• Gather the ingredients.
• Whisk powdered sugar and lime juice together until combined and smooth.
• While muffins are still warm, poke holes in the tops of the muffins with a wooden pick.
• Smooth about a teaspoon on top of each warm muffin.
• Cool completely.
• Serve and enjoy!
• Gather the ingredients.
• Preheat oven to 350 F/175 C. Prepare a 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).
• Follow the same mixing instructions as above in the muffins.
• Spread batter evenly in pan.
• Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick.
• Spread glaze evenly over top of cake and cool completely.
• Cut into pieces to serve and enjoy!.

LIME MOUSSE CAKE

Steps:

• For crust:
• Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling:
• Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.