Best White Chocolate Cake From Dede Wilsons The Wedding Cake Book Recipes
WHITE CHOCOLATE CAKE FROM DEDE WILSON'S 'THE WEDDING CAKE BOOK'
*Use a good quality imported white chocolate like Lindt white bar, Bakers or Merkens white This cake has received rave reviews by many expert cake decorators. (Note: remember, this is the recipe that is supposed to make two 6" layers, but they overflow the pans, so I use it to make two 8" cakes and the layers are about 1 1/2" high)
Provided by AnnNH
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.
- Prepare pans with cooking spray and parchment.
- Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
- Meanwhile, sift together the flour, baking powder, salt and set aside.
- Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.
- Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Scrape in the melted chocolate and beat until the batter is smooth.
- Add the dry ingredients alternately with the milk in 3 separate batches.
- Pour into prepared pans.
- Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.
Nutrition Facts : Calories 193.6, Fat 9.1, SaturatedFat 5.4, Cholesterol 35.7, Sodium 134, Carbohydrate 25.5, Fiber 0.2, Sugar 14.7, Protein 2.7
WHITE CHOCOLATE WEDDING CAKE
I made this cake for my wedding and received so many compliments. It was quite simple to make -- I made one cake two days before the wedding, two the day before and I iced it on my wedding morning! No one could believe I had done it myself, it looked and tasted so good. I actually made 4 cakes and the same quantity of icing worked. As I made the cakes at separate times, I only used one cake tin. We had 100 guests and there was still cake left over, although we had a dessert as well. I used Cointreu (orange liqueur) instead of Grand Marnier. Ingredients for cake are for one cake, so will need to be multiplied by how many cakes you are going to make. The frosting is for three cakes (or more even).
Provided by Ozzzie
Categories Dessert
Time 7h
Yield 60 small pieces, 36 serving(s)
Number Of Ingredients 15
Steps:
- Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
- Preheat oven to 160°C.
- Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
- Transfer the melted chocolate mixture in a large bowl and let cool slightly.
- Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
- Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cover the cake with foil halfway through baking to prevent over browning.
- Allow cake to cool in tin.
- Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).
- To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
- Leave to cool.
- Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
- Add the remaining cheese and sugar and beat again until smooth.
- Pour in the melted chocolate and beat until combined.
- Whip the cream until soft peaks form and fold it through cream cheese mixture.
- Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
- After refrigeration you may need to stir the mixture until smooth before spreading.
- To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about ¼ cup of the frosting each.
- Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
- Secure the layers in place by inserting 3 skewers vertically through the cakes.
- Cut skewers down to size so they can be frosted over.
- Cover stacked cakes with remaining frosting.
- To serve: Carefully separate it back into 3 cakes removing the skewers.
- ***This cake can be iced the day before, or on the day, and refrigerated.
- It can be made up to 3 months in advance and frozen. Ice on the day.
Nutrition Facts : Calories 325.5, Fat 22.5, SaturatedFat 13.9, Cholesterol 67.8, Sodium 108, Carbohydrate 28.4, Fiber 0.3, Sugar 21.4, Protein 3.7
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