How To make White Chocolate Cream Filling

Caramelized white chocolate ganache | Kosher Pastry Chef

Caramelized white chocolate ganache
You can use for cakes, pastries, and bonbons

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How to make White Chocolate Ganache

In this video I'll show you how to make white chocolate ganache and use it different ways.
Whipped ganache , poured ganache, piped ganache and many more ways in which you can use this versatile frosting.

How to make Dark Chocolate Ganache:

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INGREDIENTS:

White Chocolate Ganache - 3 : 1 ratio i.e 3 parts Chocolate to 1 part Cream by weight.

Eg.
300 grams White Chocolate
100 grams Cream with minimum 25% fat (Amul Cream)

You can change the quantity as per need.

RASPBERRY CAKE FILLING RECIPE

This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!

Raspberry Cake Filling Recipe:

24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water

Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.

Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.

Dissolve cornstarch into ½ cup water.

Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.

Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.

Pour the mixture into a bowl and allow it to cool completely.

*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!

Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)

Ingredients

• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)

Instructions

1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.

Swiss Meringue Recipe -

#RaspberryCakeFilling
#CakeDecorating
#Raspberries

White Chocolate Frosting (Ganache) Recipe - Video Culinary

White chocolate frosting (whipped ganache) recipe - an excellent filling for cakes and pastries, a delicious dessert, and it is also great for decorating and piping. Get the recipe with American measures here:

Visit our website for more recipes and love! We welcome your questions, suggestions and comments!

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White Chocolate Ganache Drip Cake Recipe & Tutorial | Cake Basics

My favorite recipe for white chocolate ganache drip cakes that turns out perfect every time. Learn how to make it extra white, drip cakes with it, and troubleshoot if things go south. Read the original blog post I wrote about this recipe here:

White Chocolate Ganache:

Ingredients
1 Cup (190g) white chocolate chips or bar, chopped into bits
1/3 Cup (80ml) heavy whipping cream
Up to 1/2 tsp food color gel or whitening gel (optional)

Instructions
1. Chop the white chocolate chips or bar as finely as you can and place it into a heat resistant bowl (glass or metal).

2. In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer, whisking constantly. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When it reaches this stage, pour the cream over the white chocolate.

3. Whisk together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk. It can help to hold the bowl over the residual heat from the burner (once it's turned off) if you're having a hard time whisking everything together.

4. Whiten or color the ganache (optional), then cool ganache at room temperature for anywhere from 5-20 minutes (depending on your kitchen environment), or until the ganache itself is slightly above room temperature.

Recipe Notes:
Make Ahead Tips: this ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.

Other recipes mentioned in this video:
Vanilla Buttercream Recipe:

Products Used:
OXO Digital Kitchen Scale:
AmeriColor Bright White:
AmeriColor Sky Blue (for blue buttercream cake):
AmeriColor Fuchsia (for fuchsia drip):
AmeriColor Deep Pink (for pink buttercream cake):

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Visit my blog for more cake recipes + decorating tutorials:

Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel

Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.

It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:


Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!

See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:

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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)

625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)

White Chocolate Buttercream

500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate

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