White Chocolate Holiday Cake Recipes

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WHITE CHOCOLATE CAKE



White Chocolate Cake image

This is a stunner of a cake! It's dense, but oh so moist. The white chocolate pairs beautifully with the strawberry jam!

Provided by Shelly

Time 50m

Number Of Ingredients 15

6 ounces white chocolate, chopped
1/2 cup hot water
1 cup butter, room temperature
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups all purpose flour
1 cup buttermilk
1 cup butter, room temperature
2 cups powdered sugar
12 ounces white chocolate, chopped
To fill: 1 cup strawberry jam

Steps:

  • Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside.
  • In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, vanilla, salt, baking soda, and baking powder. Mix until combined, scraping the sides of the bowl as necessary.
  • Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix in the melted white chocolate, mixing until smooth.
  • Pour the batter equally into the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.
  • Place the chopped white chocolate into a microwave-safe bowl. Melt the white chocolate in the microwave on full power in 30 second increments, stirring after each until the white chocolate is melted and smooth. Set aside to cool to room temperature.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar until smooth and creamy. Add in the cooled white chocolate and continue mixing for 2 minutes until creamy.

WHITE CHOCOLATE CAKE



White Chocolate Cake image

An easy, from-scratch tall white chocolate cake with white chocolate whipped into the cake and then topped with white chocolate frosting.

Provided by Julie Clark

Categories     Dessert

Time 55m

Number Of Ingredients 14

12 ounces white chocolate ((we used Ghirardelli bars))
1/2 cup hot water
4 large eggs ((separated))
1 cup butter ((softened))
1 cup granulated sugar
1 teaspoon vanilla extract
2 3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
12 ounces white chocolate ((melted and cooled to room temperature))
1 cup butter ((softened))
1 cup powdered sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 658 kcal, Carbohydrate 66 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 125 mg, Sodium 405 mg, Sugar 48 g, ServingSize 1 serving

WHITE CHOCOLATE CAKE



White Chocolate Cake image

This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

Provided by Olivia

Categories     Dessert

Time 2h40m

Number Of Ingredients 18

5 oz white chocolate (chopped (or white chocolate chips))
1 1/2 cups milk
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/4 cups granulated sugar
3 large eggs (room temperature)
1 tsp vanilla
6 large egg whites
2 cups granulated sugar
2 cups unsalted butter (room temperature)
6 oz white chocolate (chopped, melted, cooled)
3.75 oz white chocolate (finely chopped)
1.5 oz heavy cream
5 drops bright white color gel
12 white chocolate Lindt truffles
white chocolate shavings

Steps:

  • Heat milk and chocolate until melted and combined, cool to room temperature.*
  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
  • Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add melted, cooled white chocolate and whip until smooth.
  • Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.
  • Place one layer of cake on a cake stand or serving plate. Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  • Frost and smooth the sides with the remaining frosting. Use a scalloped cake comb to create the textured effect on the sides. Smooth the top. Chill for 30mins until frosting is cold and firm.
  • Using a small spoon, place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).
  • Pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Lindt White Chocolate Truffle if desired. Sprinkle chocolate shavings along the bottom and to fill in the top.

Nutrition Facts : Calories 928 kcal, Carbohydrate 98 g, Protein 10 g, Fat 57 g, SaturatedFat 35 g, Cholesterol 180 mg, Sodium 199 mg, Fiber 1 g, Sugar 76 g, ServingSize 1 serving

WHITE CHOCOLATE HOLIDAY BARK



White Chocolate Holiday Bark image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield About 1 1/2 pounds

Number Of Ingredients 4

1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled

Steps:

  • Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
  • Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
  • Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
  • Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

WHITE CHOCOLATE HOLIDAY CAKE



White Chocolate Holiday Cake image

At our house, we always bake a birthday cake for Baby Jesus on Christmas Eve. The delicious tradition helps remind us all of the true meaning of the season that we are celebrating.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 17

4 eggs, separated
1 cup butter, softened
2 cups sugar, divided
1-1/2 cups buttermilk
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans
1 cup sweetened shredded coconut
FROSTING:
1-1/2 cups butter, softened
6 cups confectioners' sugar
1 tablespoon vanilla extract
3 to 4 tablespoons milk

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 1-1/2 cups of sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition; set aside. Gradually stir buttermilk into white chocolate; add vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with chocolate mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in pecans and coconut. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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 frosting, beat butter, sugar, vanilla and 3 tablespoons milk at low speed in a large bowl until moistened. Beat on medium for 1-1/2 minutes, adding additional milk to achieve spreading consistency. Spread between layers and over the top and sides of cake.

Nutrition Facts : Calories 773 calories, Fat 41g fat (23g saturated fat), Cholesterol 133mg cholesterol, Sodium 489mg sodium, Carbohydrate 98g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE CHRISTMAS CELEBRATION CAKE



Chocolate Christmas Celebration Cake image

This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you'll know how easy it is to make!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 12

Number Of Ingredients 12

1 1/4 cups granulated sugar
3/4 cup water
1 cup frozen cranberries, thawed
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
2 cups Kraft Jet Puffed marshmallow creme (from two 7-oz jars)
1 1/4 cups butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
3 1/4 cups powdered sugar
Fresh rosemary sprigs

Steps:

  • In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
  • Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
  • Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
  • Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
  • Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
  • Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

Nutrition Facts : Calories 690, Carbohydrate 100 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 76 g, TransFat 1 g

BEST WHITE CHOCOLATE CAKE



Best White Chocolate Cake image

Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.

Provided by andreascakesandcatering

Categories     Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 11

4 ounces good quality white chocolate
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whipping cream
½ cup milk
3 tablespoons milk
2 teaspoons vanilla extract
2 cups white sugar, divided
½ cup unsalted butter, at room temperature
4 large eggs, separated, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
  • Sift flour, baking powder, and salt together into a medium bowl.
  • Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
  • Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
  • Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
  • Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
  • Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 52.8 g, Cholesterol 96.5 mg, Fat 17.3 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 157.9 mg, Sugar 34.1 g

HOLIDAY WHITE CAKE



Holiday White Cake image

Garnished with red and green gumdrops, this moist cake makes a holiday statement! The white chocolate, almond and coconut flavors taste even better a day after baking.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
4 eggs
4 ounces white candy coating. melted
1 teaspoon almond extract
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1 cup buttermilk
1 cup sweetened shredded coconut
White frosting

Steps:

  • In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add candy coating and extracts; beat well. Combine the flour and baking powder; add to creamed mixture alternately with buttermilk. Stir in coconut. , Pour into two greased 9-in. round baking pans. Bake at 350° for 30 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. Frost between layers; frost top and sides of cake.

Nutrition Facts :

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

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From aclassictwist.com


WHITE GERMAN CHOCOLATE CAKE - SPICY SOUTHERN KITCHEN
2018-12-16 Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Line bottoms of pans with parchment paper. Lightly grease the parchment paper. Microwave white chocolate in a microwave-safe bowl at 20 second increments until smooth when stirred. Let cool 5 minutes. Whisk together flour, baking soda, and salt in a medium bowl.
From spicysouthernkitchen.com


WHITE CHOCOLATE CHRISTMAS CAKE - PINT SIZED BAKER
2018-12-09 Melt Chocolate in a double boiler and then cool for 30 minutes. Beat butter with a paddle attachment at medium to high speed until fluffy. Slowly add sugar, white chocolate and vanilla. At slow speed, add in powdered sugar until combined and desired thickness is achieved.
From pintsizedbaker.com


THE ULTIMATE VEGAN WHITE CHOCOLATE CAKE - THE BANANA DIARIES
2020-11-18 Instructions. Preheat the oven to 350F and line and flour three 8″ cake pans with parchment paper, oil, and flour. Make sure that the vegan white chocolate is melted and is not warm to touch. Prepare the vegan buttermilk by mixing together the dairy free milk and apple cider vinegar. Set aside.
From thebananadiaries.com


WINTER WONDERLAND WHITE CHOCOLATE CAKE - PREPPY KITCHEN
2019-01-09 Preheat oven to 350F. Butter and flour three six inch cake pans. Sift the flour, sugar, salt, baking soda, baking powder and cardamom together in a large bowl, whisk and set aside. 2. Mix the milk, sour cream, egg whites, vanilla, and butter together in …
From preppykitchen.com


GHIRARDELLI CHOCOLATE COMPANY
Delicious gourmet chocolate, gifts and recipes at our online chocolate shop and in-stores. Shop Today! ... White Chocolate. Assorted Chocolate. Semi-Sweet Chocolate. Chocolate with Caramel . Chocolate with Nuts. Chocolate with Sea Salt. Chocolate with Fruit. Custom Mix. 1 Select Size. Choose the size of the mix that you would like to create a gift option or bulk box. …
From ghirardelli.com


HOLIDAY CHOCOLATE CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix: Water, vegetable oil and eggs called for on cake mix box: 1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix: 2 cups Kraft Jet Puffed marshmallow creme (from two 7-oz jars) 1 1/4 cups butter, softened: 1 teaspoon vanilla: 1 to 2 tablespoons milk
From tutdemy.com


WHITE CHOCOLATE HOLIDAY BARK RECIPE - RECIPES.NET
2021-12-15 Stir vigorously until the chocolate melts completely. Stir in the oil until well-combined. Throw in the cranberries and pistachio into the bowl of white chocolate. Mix until evenly distributed. Line a baking sheet with foil and spread the chocolate mixture for about ½-inch thick. Set bark aside at room temperature for 2 hours to harden.
From recipes.net


WHITE CHOCOLATE CAKE - CHARLOTTE'S LIVELY KITCHEN
2020-08-26 Add the self-raising flour (240g) and bicarbonate of soda (½ tsp) and fold into the other ingredients. Finally add roughly ⅔ of the white chocolate chips and fold them into the cake mixture. Divide your cake mixture between the two prepared tins. Use the back of a spoon to spread the cake mixture evenly in the tins.
From charlotteslivelykitchen.com


LEMON WHITE CHOCOLATE CAKE RECIPE - SWEET MOUTH JOY
2020-07-10 Stir the ganache until smooth. If all of the chocolate hasn't melted, re-heat for 10secs in the microwave or 2-3mins on the hob and stir again. Repeat this until completely melted and smooth. Add the lemon zest and juice, and stir until combined. Let the ganache cool for 30mins-1hr in the fridge until set.
From sweetmouthjoy.com


EASY WHITE CHOCOLATE CAKE WITH CAKE MIX (+ FROSTING)
2022-03-01 In a large mixing bowl, add all of the cake ingredients, including the cooled down, melted white chocolate. (Make sure to reserve 1 tablespoon of the pudding mix for the frosting). Mix with an electric mixer on medium speed for about one minute. Scrape down the sides of the bowl and mix again on medium for about 30 seconds.
From quickandeasybaking.com


110 EASY WHITE CHOCOLATE CAKE IDEAS | WHITE CHOCOLATE CAKE, …
Dec 19, 2016 - Explore Belva Sortore's board "White Chocolate Cake", followed by 591 people on Pinterest. See more ideas about white chocolate cake, desserts, cupcake cakes.
From pinterest.com


WHITE CHOCOLATE HOLIDAY CAKE RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


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