White Chocolate Cake With White Chocolate Icing Recipes

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WHITE CHOCOLATE SHEET CAKE WITH WHITE CHOCOLATE FROSTING



White Chocolate Sheet Cake with White Chocolate Frosting image

Serving a crowd? Try a white chocolate cake slathered with a dreamy white chocolate frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 11

3 oz white chocolate baking bars or squares, chopped
2 tablespoons whipping cream
1 box Betty Crocker™ Super Moist™ white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 eggs
3 oz white chocolate baking bars or squares, chopped
3 tablespoons whipping cream
1/2 cup butter or margarine, softened
3 cups powdered sugar
1/2 cup chopped pecans, toasted if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
  • In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
  • In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 27 g, TransFat 0 g

WHITE CHOCOLATE CAKE



White Chocolate Cake image

This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.

Provided by VanDerStad

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 55m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 (1 ounce) squares white chocolate, chopped
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3 eggs
1 cup buttermilk
6 (1 ounce) squares white chocolate, chopped
2 ½ tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  • In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
  • Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
  • To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  • In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g

WHITE CHOCOLATE FLUFFY CAKE



White Chocolate Fluffy Cake image

A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. -Marilyn Mohr, Toledo, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs, separated
4 ounces white baking chocolate, chopped
1/2 cup boiling water
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
16 ounces white baking chocolate, chopped
1/2 cup boiling water
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
Sweetened shredded coconut, optional

Steps:

  • Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper well., Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely., For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally., In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners' sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. If desired top cake with flaked coconut.

Nutrition Facts :

CARROT CAKE WITH WHITE-CHOCOLATE FROSTING



Carrot Cake with White-Chocolate Frosting image

Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Number Of Ingredients 16

2 1/2 sticks unsalted butter, melted, plus more for pans
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
12 ounces carrots (about 5 medium), peeled and shredded on the fine holes of a box grater or food processor (about 3 cups)
16 ounces cream cheese, room temperature
9 ounces white chocolate, coarsely chopped (1 3/4 cups), melted and cooled slightly
2 1/2 sticks unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 1/4 cups confectioners sugar, sifted

Steps:

  • Cake:Preheat oven to 350 degrees. Brush two 8-inch round cake panswith butter. Line pans with parchment rounds; brush parchment
  • Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but 1/2 cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula.
  • Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely.
  • Frosting:Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
  • Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with 3/4cup frosting. Top with other half of cake, cut-side down; spread evenly with another 3/4 cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes.
  • Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING



White Chocolate Pound Cake With White Chocolate Icing image

Make and share this White Chocolate Pound Cake With White Chocolate Icing recipe from Food.com.

Provided by mailbelle

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup evaporated milk
4 (1 ounce) white chocolate baking squares, chopped
1 cup butter, softened
1 2/3 cups sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 (1 ounce) white chocolate baking squares, chopped
1/4 cup butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 -2 tablespoon milk

Steps:

  • In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
  • Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
  • Pour into a greased and floured 10-inch tube or bundt pan.
  • Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack; cool completely.
  • FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
  • Remove from the heat.
  • Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
  • Drizzle over cake.

Nutrition Facts : Calories 607.5, Fat 28.4, SaturatedFat 17, Cholesterol 138.1, Sodium 386.8, Carbohydrate 81.7, Fiber 0.8, Sugar 57.2, Protein 8.2

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING



White Chocolate Cake with White Chocolate Icing image

This is a white chocolate cake with a white chocolate icing. I got this recipe from my mother and it's a beautiful, smooth cake, good for any occasion.

Provided by heather hesson

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 12

Number Of Ingredients 16

4 ounces white chocolate, broken into small pieces
2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 teaspoon vanilla extract
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
8 ounces white chocolate, melted and cooled
2 ¾ cups confectioners' sugar
4 tablespoons hot water
4 tablespoons butter, softened
2 egg yolks
1 teaspoon vanilla extract
2 pinches salt

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
  • Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
  • Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
  • Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
  • Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.

Nutrition Facts : Calories 712.1 calories, Carbohydrate 103.1 g, Cholesterol 153.7 mg, Fat 31 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 18.5 g, Sodium 436.2 mg, Sugar 79.3 g

WHITE CHOCOLATE CAKE



White chocolate cake image

If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries

Provided by Liberty Mendez

Categories     Dessert

Time 1h25m

Yield Serves 16-18

Number Of Ingredients 11

300g butter, softened, plus extra for the tins
300g caster sugar
5 large eggs, beaten
1 tsp vanilla bean paste
1 tsp baking powder
300g self-raising flour
100g white chocolate, finely chopped
350g fresh raspberries, halved
450g white chocolate, finely chopped
200ml double cream
1 tbsp vanilla paste

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.

Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium

WHITE-CHOCOLATE BUTTERCREAM



White-Chocolate Buttercream image

Use this to make our Igloo Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 9 cups

Number Of Ingredients 4

20 ounces best-quality white chocolate, finely chopped
1 1/2 cups whipping-quality pasteurized egg whites
1 3/4 cups plus 3 tablespoons sugar
2 1/4 cups unsalted butter, (4 1/2 sticks), softened, cut into 1-inch pieces

Steps:

  • Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
  • Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
  • Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

SILVER WHITE CAKE WITH CHOCOLATE FROSTING



Silver White Cake with Chocolate Frosting image

This tender, snow-white cake is frosted with a rich, chocolate buttercream. A dessert lover's dream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 9

2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla or almond extract
5 egg whites
Chocolate Buttercream Frosting

Steps:

  • Heat oven to 350°F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches.
  • Beat all ingredients except egg whites and Chocolate Buttercream Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
  • Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
  • Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
  • Frost rectangle or fill and frost layers with Chocolate Buttercream Frosting.

Nutrition Facts : Calories 405, Carbohydrate 60 g, Cholesterol 10 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg

WHITE THREE-LAYER BUTTER CAKE WITH WHITE CHOCOLATE FROSTING



White Three-Layer Butter Cake With White Chocolate Frosting image

Allow to sit for 30 minutes before serving. If necessary, refrigerate one filled cake pan while baking the other two cake layers.

Provided by GoldsmithLissa

Categories     Breakfast

Time 1h

Yield 16 serving(s)

Number Of Ingredients 12

3 cups sifted cake flour or 2 1/2 cups unsifted all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
2 teaspoons vanilla
1 1/3 cups half-and-half or 1 1/3 cups light cream
8 egg whites
1 cup sugar
18 ounces white chocolate baking squares, chopped
3 ounces cream cheese, softened
1 1/2 cups butter

Steps:

  • Grease and lightly flour three 8x1-1/2-inch or 9x1-1/2-inch round baking pans. Set aside.
  • In a medium bowl, sift together flour, baking powder, and salt; set aside.
  • In a large bowl, beat butter with an electric mixer for 30 seconds. Add 1 cup sugar and the vanilla; beat until fluffy. Add the flour mixture alternately with half-and-half to creamed mixture, beating on low to medium speed after each addition just until combined.
  • Clean beaters. In another large bowl, beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold the egg whites, about 1/4 at a time, into creamed mixture. (If necessary, transfer mixture into a larger bowl.).
  • Divide mixture into prepared pans. Bake in a 350 degree F oven about 30 minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a toothpick inserted near centers comes out clean*. Cool layers in pans on wire racks for 10 minutes. Remove the layers from the pans and completely cool on wire racks.
  • Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
  • Frost. Cover and refrigerate. Let stand at room temperature for 30 minutes before serving. Makes 16 servings.

Nutrition Facts : Calories 671.3, Fat 43.4, SaturatedFat 27.1, Cholesterol 94, Sodium 412, Carbohydrate 65.4, Fiber 0.4, Sugar 44.1, Protein 7.1

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WHITE CHOCOLATE BUTTERCREAM - SUGAR SPUN RUN
2020-08-24 The perfect creamy, not-too-sweet White Chocolate Buttercream Frosting, perfect for covering a cake or piping on cupcakes! Recipe includes a how-to video, and some of my favorite cakes and cupcakes to pair it with! When I set out to make a white chocolate frosting recipe, it was so important to me that it not be too sweet. Today's recipe is ...
From sugarspunrun.com


WHITE SHEET CAKE WITH CHOCOLATE FROSTING - LIL' LUNA
2021-01-12 Pour hot mixture over dry ingredients and beat well. Whisk together baking soda, sour cream, eggs, and flavorings in a small bowl. Add to mixing bowl and beat till smooth. BAKE. Pour into a well greased 10″x15″ sheet pan with sides. Bake at 375° for about 20 minutes or until a toothpick comes out clean. FROSTING.
From lilluna.com


WHITE CHOCOLATE MUD CAKE (SOFT AND MOIST) - SWEETEST MENU
2018-10-21 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper. In a medium saucepan, add butter, white chocolate, sugar and milk. Place on medium …
From sweetestmenu.com


TOP 42 WHITE CHOCOLATE COCONUT CAKE RECIPE-RECIPES
Recipe Instructions In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; … Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans.Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean.Cool for 10 minutes before removing from pans to wire racks to cool completely., For …
From mcswe.tibet.org


WHITE CHOCOLATE LAYER CAKE WITH WHITE CHOCOLATE FROSTING
2019-04-02 instructions: For the White Chocolate Cake. Preheat oven to 350 degrees F. Coat two non-stick, 9 inch layer cake pans with baking a baking spray, such as Baker's Joy. Set aside. In large bowl, combine the flour, sugar, baking powder, …
From reneeskitchenadventures.com


CHOCOLATE CAKE WITH WHITE ICING : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


DARK CHOCOLATE CAKE WITH WHITE CHOCOLATE FROSTING - GOLD MEDAL …
Preparation. Heat oven to 350°F. Spray bottom and sides of three 8-inch round cake pans with cooking spray; line bottoms with cooking parchment paper. In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat water and cocoa with whisk until well blended. Set both bowls aside.
From goldmedalflour.com


CARROT CAKE WITH FLUFFY WHITE-CHOCOLATE ICING - CHATELAINE
Instructions. Preheat oven to 350F (180C). Oil 2 9-in. (23-cm) round cake pans. Line bottom of pans with parchment paper. In a large bowl, stir flour …
From chatelaine.com


WHITE CHOCOLATE ICING RECIPE - FRIENDSHIP BREAD KITCHEN
Instructions. Place chocolate pieces in a mixing bowl. In a small saucepan over medium heat, bring ½ cup cream to a simmer. Pour over butter and chocolate mixture. Let it sit for 1 minute, then stir until smooth. Add butter, stirring until completely incorporated.
From friendshipbreadkitchen.com


WHITE CHOCOLATE CAKE • LOVE FROM THE OVEN
2017-02-17 1. Preheat oven to 350 degrees F. 2. Combine all ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. 3. Spoon batter into a bundt cake pan that has …
From lovefromtheoven.com


WHITE CHOCOLATE CAKE - SAVOR THE BEST
2022-04-30 Assemble the white chocolate cake: Once the cakes cool, place one on a platter, spread on the white chocolate mousse, then place the second cake on top. Cover the cake in the buttercream (set aside enough buttercream to pipe on top of the cake later). Chill the cake for 45 minutes (or freeze for 20-25).
From savorthebest.com


ZINGY ORANGE GINGER CARROT CAKE WITH WHITE CHOCOLATE ICING
Place flour in a medium bowl. Sprinkle with baking powder, baking soda, salt, and ginger. Stir until blended. Sprinkle in orange peel while stirring. 3. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for 3 minutes. Beat in eggs, then vanilla.
From sweetapolita.com


WHITE CHOCOLATE FROSTING RECIPE: EASY 6-INGREDIENT RECIPE
In the bowl of a stand mixer or a separate large bowl, beat the room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth. Add in the vanilla extract and salt. Beat on low until combined. Pour in the cooled white chocolate and heavy cream mixture, and mix on a low speed.
From chelsweets.com


THOMASINA MIERS’ RECIPE FOR WHITE CHOCOLATE PISTACHIO CAKE WITH …
2022-04-18 100g icing sugar Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 20cm cake tin. Cream the butter and sugar with …
From theguardian.com


WHITE CHOCOLATE ICING - THERESCIPES.INFO
White Chocolate Ganache (for glaze and frosting / icing ... top www.kitchennostalgia.com. Servings: 1 cup frosting (for 8x8 inch cake) Author: administratorica. Ingredients. 100 g (3.5 oz) white chocolate. 50 ml (3 Tbsp + 1 tsp) whipping cream or heavy cream.Instructions.
From therecipes.info


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