White Chocolate Easter Cake With Strawberries Recipes

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.

FROSTED WHITE CHOCOLATE EASTER CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
• To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

EASTER EGG CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake:
• Place a rack in middle of oven; preheat to 350°F. Butter and flour cake pans. Mix egg whites, milk, malted milk powder, and vanilla in a medium bowl. Whisk baking powder, salt, and remaining 2 1/4 cups flour in another medium bowl.
• Using an electric mixer on medium-high speed, beat sugar and remaining 3/4 cup butter in a large bowl until light and fluffy, 3-4 minutes. Reduce mixer speed to low. Add milk mixture in 3 additions, alternating with dry ingredients in 2 additions, beginning and ending with milk mixture.
• Divide batter between prepared pans. Bake cakes until a tester inserted into the center comes out clean, 45-50 minutes. Let cool in pans 5 minutes. Run a sharp knife around edges of cakes and invert on a wire rack. Let cool completely before frosting, at least 3 hours.
• Make the frosting:
• Preheat oven to 300°F. Toss strawberries, salt, 2 Tbsp. sugar, and 2 tsp. water in a small baking dish. Bake until sugar is dissolved and strawberries are bubbling and roasted, 12-15 minutes. Let cool 10 minutes.
• Transfer to a blender and pulse until smooth. Strain through a fine-mesh sieve into a small bowl (you should have about 1/2 cup). Whisk in malted milk powder and vanilla until smooth.
• Lightly whisk egg whites and remaining 1 cup sugar in a medium heatproof bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very fluffy, 5-7 minutes. Fit stand mixer with paddle attachment. Reduce mixer speed to medium-low and beat, adding butter 1 cube at a time, until mixture is smooth and glossy. Continue to beat until mixture begins to look light and fluffy.
• Add 1/2 cup strawberry purée and food coloring, if using, and stir to combine.
• Assemble the cake:
• Using a sharp knife, cut chocolate into thin shards, then chill until ready to use.
• Place 1 cake layer on a cake stand or platter. Using an offset spatula, spread 1/2 cup frosting evenly over top. Arrange an even layer of sliced strawberries on top, pressing to adhere. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/2 cups frosting; chill 10 minutes.
• Spread remaining frosting over top and sides of cake, smoothing evenly. Chill at least 15 minutes or up to overnight to let frosting set.
• Arrange white chocolate shards in a round, nest-like shape on top of cake. Place chocolate eggs in center of nest. Slice and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

WHITE CHOCOLATE EASTER CAKE WITH STRAWBERRIES

Steps:

• To make cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
• Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.
• Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
• Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour.
• Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake.
• Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.)
• Arrange remaining whole strawberries in center of cake.
• To make frosting:
• Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
• Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING

Steps:

• For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
• In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
• Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
• Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
• Spread 1/4 cup strawberry preserves between each cake layer.
• Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
• For White Chocolate Frosting (Makes about 3 cups):.
• In a medium bowl, combine chocolate and cream. 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 a 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.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Prepare strawberry mousse in medium bowl according to directions on package.
• Cool in fridge about 2 hours.
• Prepare cake mix according to directions on box.
• Bake in 2- 8" pans.
• Cool cakes completely.
• Prepare white chocolate jello pudding in small bowl as directed , let stand 5 minutes.
• In large bowl stir together white chocolate jello pudding, strawberry mousse and cool whip.
• Slice strawberries up in half then in half again.
• Once cake is cooled, place a thin layer of mixture around the first cake then lay strawberries on top then place second cake on top and cover with remaining mixture on top and around the cake.
• Place another layer of strawberries on top of cake.
• Keep in fridge.
• You will have mixture left over.

STRAWBERRY-WHITE CHOCOLATE LAYER CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water., Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper., For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator.