How To make White Chocolate Cake
1/4 lb White chocolate
1/4 ts Salt
1 c Butter
1 c Buttermilk
2 c Sugar
1 c Pecans; chopped
4 Eggs
1 c Flaked coconut
2 1/2 c Cake flour
1 ts Vanilla
1/4 ts Baking powder
White chocolate icing: 1/4 lb White chocolate; melted
1 c Margarine
2 1/2 tb Flour
1 c Sugar
1 c Milk
1 1/2 ts Vanilla
Melt chocolate over hot, not boiling water. Cool slightly. Cream butter and sugar until light and fluffy. Add cooled chocolate. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add alternately with buttermilk. Beat only enough to blend. Fold in beaten egg whites, vanilla, pecans and coconut. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes or until done. WHITE CHOCOLATE ICING: In medium saucepan combine melted chocolate and flour. (all-purpose). Blend in milk, cook over medium heat, stirring constantly until thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add completely cooled chocolate mixture. Beat to blend well, but over-beating will break it down soupy. -----
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White Chocolate Sponge Cake Recipe
Recipe for a chiffon sponge cake with white chocolate for any cake. Soft, creamy sponge cake is suitable for any cream. Easy-to-prepare egg-splitting sponge cake for homemade cake. Sponge cake recipe.
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Chiffon Sponge cake recipe
Form - 20 cm/ 7.8 inches
Egg - 4 pieces
Sugar - 130 g (2/3 cup)
All-purpose Flour - 130 g (1 cup)
Vanilla extract / sugar - 1 tsp
Baking powder - 5 g (1 tsp)
Unsalted butter - 40 g (3 tbsp)
White chocolate - 40 g
Oven - 180 C / 356 F
Time - 35-40 minutes
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#chiffonspongecake #spongecake #spongecakerecipe
How to Make White Chocolate Ganache with White chocolate drip :: Pastry Pleasures #ganachecake
Used this ganache to layer and cover an 8 inch (1.5kg)cake and do drip for an 8'' cakes with a bit of it left over.
Ganache Recipe
*1200g of white chocolate
*400g of whipping cream
Melt the chocolate, then heat up the cream in a microwave until hot. mix together until well combined.
Cover the cream with cling film and refrigerate it for 30 minutes. Check on how well it has set and if its still a little runny, cover again and refrigerate for another 15 or so minutes.
Check for doneness using a spatula or whisk. The ganache should be smooth and spreadable. Decorate your cake as desired with it
To use the ganache as drip, microwave until runny, but not hot.
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CHAPTERS
00:00 Making the Ganache
01:24 Cover with cling film & refrigerate
02:08 Mix the ganache again
03:07 Ganache is ready for use
03:55 Fill the cake with ganache
04:53 Crumb coat then refrigerate
06:35 Second layer of ganache
08:18 Whiten the ganache
12:43 White chocolate ganache drip
14:11 Garnish the cake
White Chocolate Drip Tutorial
Mini White Chocolate Cheesecake Recipe tutorial #Shorts
How to make No Bake White Chocolate Milky Bar Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
If you love white chocolate you need to make these super cute white chocolate cheesecakes! ????
They’re sweet, creamy, and so quick and easy to make ????
Sound on for full instructions ????
All you need is:
Base:
150g Digestive biscuits, finely crushed
60g unsalted butter, melted
Cheesecake:
400ml double cream, cold
350g cream cheese
100g icing sugar
100g white chocolate, melted & cooled slightly
Optional topping:
Melted white chocolate
9 Milkybar chunks
Makes 9
Happy baking everybody!
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#shorts #tutorial #recipe #cheesecake #baking