Do not use my images without prior permission. Add a little buttercream and spread. Looking forward to baking this cake this weekend and realised I only have one deep tin and then 2 sandwich tins. Decorating the cake with this buttercream is quite easy, as you split the cake into the four layers, and fill the layers with some buttercream. Transfer the strips onto the lined baking tray and place in the fridge to chill for about 5 minutes, until the chocolate is just … Hi jane, this recipe sounds delicious and I’m going to give it a try this weekend! White Chocolate Cranberry Layered Cake is the perfect holiday dessert. Thank you! Loose bottomed is completely fine as it doesn’t affect the bake x, Amazing cake! You are the best people ever! White chocolate is made from cocoa butter, sugar, and milk solids. If you’re starting with a white chocolate bar, chop it into small pieces until they’re about the size of … x. Please see my disclosure for more details!*. If I wanted to do a 10 inch cake of the same height as this, how much of the ingredients will I use? Once set, add more buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream. Thanks so much xx, Weigh the eggs in their shells, and get as close to the weight of the rest of the ingredients (500g) and go with that! Using a good quality colour sugar as colour splash, wilton or sugar flair is best. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. Stir icing sugar into soft cheese, then the chocolate until smooth. It’s creamy, it’s sweet, and it’s full of the white chocolate flavour. What would the ingredients be for the vanilla sponge if I wanted to use 3 x 8inch deep tins? X, It should do – but I just don’t think it’s worth it for the quantity you need! I’ve added in the link for you – apologies, I thought I’d put it there already haha! Honestly, so much white chocolate I question how many times I will write the phrase in this blog post! THANK YOU ALL!! The house is decorated with leafy wreaths and dried orange slices, the floor is covered with half-wrapped presents and my … Grease a 20 x 30cm tin, then line with baking parchment. So in the sponge and the buttercream? Could it be to do with microwave settings or did I not do it long enough? Enter your email address to subscribe to this blog and receive notifications of new posts by email. Hi Jane, Melt unsalted butter in a medium saucepan, then add water and bring that to a boil, stirring occasionally. Add in too much and it will be very very runny! For the ganache decoration, it is a bit different to my others. Hi, And if so, do you know if it will work as the one you have used in your recipe is sold out everywhere , I’m really sorry I am not sure! Could I split it in half and then 2 quarters and bake the smaller ones for less time? Add in the icing sugar and beat well until smooth and fluffy. Hi Jane, I attempted to make this last week and had a disaster trying to ice the cake. Sorry! I’m wanting to make this for my partners birthday. Thankyou xx, I always use tins at least 2.5″ deep – sandwich tins are way too shallow for this recipe! X, I personally wouldn’t bother – I don’t often use it unless it’s for something definitely milky bar themed! It was delicious – sweet but you can never have too much sweet! x, Hi Jane! Question for you? Stir until smooth, then remove from the heat and leave to cool slightly. Baking has always been a form of therapy for me in a way that I can always escape what is happening in the world and just enjoy baking some sort of cake, cookie, dessert or anything else. Do you know where else i could purchase it from? I have had SO MANY requests for a white chocolate drip cake so I decided this was the perfect time to create it, and I know you are all going to love this recipe. Love all your recipes ❤️ ❤️ Thick and, Christmas Tree Brownies!! x, Thanks for sharing, this cake looks lovely, also happy 6th blog anniversary to . Gently fold in the “extra” ingredients so the raspberries don’t get smashed. x. Note: It’s important to stir in the white chocolate off the heat because white chocolate … All Rights Reserved. x. Hidden Centre White Chocolate Mousse Cake - The Sweet Rebellion 6356 post-template-default,single,single-post,postid-6356,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-21.9,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver … If I was to make this chocolate cake, how much cocoa powder would you recommend I substitute in?! Facebook I’m afraid I only use that one as I find it works best! Heat oven to 180C/160C fan/gas 4. Thank you. Enjoy! **Melt the white chocolate in advance and allow it to come to room temperature. I personally love the 3:1 ratio! I’m making this cake tomorrow for both mine and my Mum’s birthday. Did you chill the sponges? I have only ever recently used the one linked as its the best xx. I have also emailed you about a question as I needed to attach a photo so I would appreciate it if you could get back to that when you have time! Love your recipes Jane, I used this one to make a rapunzel cake for my daughters 4th birthday. To make the sponge white chocolate I would use 400g butter, sugar, and flour, 1tsp baking powder, with 8 medium eggs, 300g melted and cooled white chocolate, and 200ml whole milk. X, Hi Jane, x, Hi Jane, I love this blog! Pinterest White Chocolate Cranberry Layered Cake. In a stand mixer, or a large bowl, beat together your unsalted butter and caster sugar until light and fluffy. (So that it’s the same size as this cake) x, If you wanted the same size you would need to use the same ingredients (as you would just have three layers, rather than four), but bake into the three tins for less time xx. I didn’t find it overly sweet though, and I loved the texture, so I’m leaving the recipe as-is. Where did I go wrong? I think before I heated the cream and let the chocolate sit and melt into it. Hi Jane going to be making this soon , please could you tell me what the ration of cream to chocolate would be , if i used milk chocolate? Grease and line two 8-inch round cake tins with baking or parchment paper. © Jane’s Patisserie. I decided this time however to use a patterned comb to create a different style and I love it! Remove from the heat and add chopped white chocolate, then stir until the chocolate melts.. It is definitely not essential, I just know some people don’t like how yellow white chocolate can be! Then, you do a crumb coat around the outside to fill in the gaps and seal in the crumbs. 149 ratings 4.7 out of 5 star rating. Stir in the chocolate and vanilla and cool. You can use milk chocolate in place, or even dark chocolate if you prefer – but this is destined to be a white chocolate drip cake recipe. Melt the white chocolate before beginning the cake: this ensures that the white chocolate isn’t piping hot when it goes into the batter, which will drastically alter the texture of the cake while it’s baking. Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Repeat with the second and third sponges. Yes it can! I don’t usually find the temperature of the cake makes a difference that often as I do room temp or fridge cold! Instagram Would this recipe work using white chocolate orange instead of just white chocolate? Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin. The more you push over the edge, the further the drip will fall. Layer the cakes up with some of the frosting and then frost the outside. Welcome to my Kitchen! In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Great recipe, I cannot wait to give this a try! Thanks! I am a complete novice when it comes to decorating large cakes, any tips would be appreciated as I’m planning on attempting this again for my sister’s birthday. Do you use an 8inch sandwich tin or a 8 inch deep tin please? Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. And happy 6th birthday! ❤️ Your favourit, I used these combs on my cake to create the style. xx. Step 16 Lay the acetate strips on your work surface and spread them evenly with the melted white chocolate. It has been six years since I first uploaded a recipe only to my blog and six years since I created this business and I am honestly so beyond happy with everything. How would I adapt this recipe to make a 3 layer and do you think there would be enough white chocolate ganache to cover it based on the recipe from your Biscoff recipe. Finish the cake off by piping on any leftover buttercream, and adding any sprinkles and truffles you like! I used these combs on my cake to create the style and you can use any of them! Beat your unsalted butter on its own for minute or two, to soften it and loosen it. Thankyou xx. I would use maybe 75g-100g flour substituted for cocoa powder? It’s a 400g mix x, Hi Jane! Thank you so much!! Using a small piping bag or a teaspoon, drip the ganache down the sides of the cake. Beim Oreo white chocolate cake Vergleich schaffte es der Sieger in so gut wie allen Eigenschaften das Feld für sich entscheiden. Three layers of buttery almond cake, three layers of sweet and tart jelly-like fruit filling, and smooth white chocolate coconut custard cream filling make a fantastic combo of textures and flavors. I just wanted to say a massive thank you for following me on this journey, following my social media accounts, commenting, tagging, baking and just loving my blog. I’m afraid I haven’t tried the white chocolate orange in the ganache/sponge, but it would work in the buttercream! Many thanks! Stir in the chopped chocolate. And if it’s a deep tin, can I use a loose bottomed tin? Hey Jane just wondering would it be ok to split this cake between 4 tins (8 inch) instead of have to cute them as I don’t trust myself would the baking time be less ? Happy Happy 6th Blog Birthday! x. How you can however colour this ganache very easily. Could I replace the caster sugar with granulated ? John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge 45 mins . Jump to Recipe Print Recipe. Beat your unsalted butter on its own for minute or two, to soften it and loosen it. Last time I made a drip cake the drips went to the bottom of the cake and didn’t leave a trace of where it had fallen down. Hi Jane. I used this piping tip for the buttercream! Thanks!!! For the sponge I went with a vanilla cake because they are easier to make, and also the amount of white chocolate that has already been used in the recipe for the decoration is rather obscene! Can I have a link to the cake tins you use please. Bake the cakes in the oven for 50-60 minutes, or until baked through - check with a skewer to make sure they're done! Thanks in advance xx. Youtube. This cake has a raspberry jam layer, a white chocolate buttercream layer in the center and is topped […] Could you recommend a different white colouring as the one you have linked seems to be out of stock everywhere. Melt the rest of the chocolate. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. It may sound strange only using such a small amount of double cream – but it’s honestly all you need. Anyway… back to the cake. Would I go for the 7 or 8 large eggs then? There are others but they are powder colours! Moist vanilla cake studded with fresh cranberries soaked in a cranberry syrup then iced with a tangy white chocolate whipped cream frosting and topped with sparkling cranberries! Technically the ratio of sugar in this recipe is too high, because the white chocolate also has sugar in it. A vanilla flavoured sponge, with a white chocolate buttercream, and a white chocolate drip. This site uses Akismet to reduce spam. Cocoa butter is separated from the cocoa … Does the cake need to be room temp rather than cold when doing the drips? So disappointed as it’s my partners birthday tomorrow and every other recipe I’ve used of yours I have loved . I was wanting to make the white chocolate drip pink and I’m just checking that if I put a drop of food colouring in would it change the flavour or the way the drip works? Mix half of the white chocolate mascarpone mixture with berries. Hi Jane. The standard is either a 3:1, or a 4:1 when it comes to a white chocolate ganache. I’ve just realized I’ve ran out ! Your recipes never fail me, thank you! ❤️ Si, ad Cinnamon Belgian Hot Chocolate… ❤️ Th, (New!) Everyone will be impressed with this luscious, layered cake. This cake lasts for 3-4 days at room temperature! *This post may contain affiliate links. Hi Jane , Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. 1 standard size vanilla cake mix; 1 package white chocolate pudding - DRY MIX 3.9 - 4 Serving Size, or vanilla; 1 cup sour cream full fat prefered ; 1 cup vegetable oil; 1 tsp vanilla; 4 eggs; 1/2 cup warm water; 1 1/2 cups white chocolate chunks or chips, chopped Finally, you slather on the buttercream and smooth it around. Save my name, email, and website in this browser for the next time I comment. How to make White Chocolate Lava Cakes To make these cakes, simply add the white chocolate and butter to a large microwave-safe bowl and heat in 20 second intervals, stirring after … Minutes in the preheated oven, until a skewer inserted into … white chocolate cool white chocolate cake... Tried the white chocolate and beat … stir in the buttercream has also split but... Used of yours I have a link to the cake completely in buttercream the “ extra ” ingredients so raspberries! 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To colour the ganache decoration, it ’ s a 400g mix x hi! The bake x, hi Jane, could I use a large flat metal scraper daughters 4th birthday and! Tin, fully covering the cake makes a difference that often as I find it overly sweet,... Clingfilm well, and the timing depends greatly – it can take anywhere between 3-4+ hours, Christmas Cookie...... Quarters and bake the smaller ones for less time, fruity layer cake half..., cooking and all things delicious around covering the base ( it should be,... That will be very very runny once set, add more buttercream the! Work in the gaps and seal in the buttercream Oreo white chocolate buttercream, and then them. Than cold when doing the drips you have linked seems to be room rather! The edge, the ratio of sugar in this browser for the ganache down the sides the... Surface and spread them evenly with the melted and cooled white chocolate cake, then remove the... Colours it will be very very runny both mine and my Mum ’ s hard to know it best... 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Strange only using such a small amount of chocolate is sweet much the... Christmas Cookie bars... Christmas Chocol, chocolate orange in the icing sugar into soft cheese, cut! A good quality colours it will be impressed with this blog and receive notifications of new posts by email height. However if you do n't want to colour the ganache decoration, it ’ s and... Sugar rather than cold when doing the rest enough, and it ’ s birthday some people don t! Make just two sponges melted and cooled white chocolate is essentially room temperature cake measurements do! Four layers in total afraid I only use that one as I find it overly sweet,!