The house is decorated with leafy wreaths and dried orange slices, the floor is covered with half-wrapped presents and my … I’ve just realized I’ve ran out ! Usually it just makes it quicker, halving the setting time often x, Disaster I used the right size tins/ exact ingredients and the cakes have completely overflowed in the oven. It may sound strange only using such a small amount of double cream – but it’s honestly all you need. Pinterest In the summary at the top of the recipe it says cook time is 30 minutes but in the directions it says cook for 50-60 minutes. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Salted Caramel Pretzel Cupcakes! No idea on the baking times though x. Hi Goong to be making this at the weekend but want to do a 3 layer cake like your Biscoff one and cover this with a layer of ganache. Can I have a link to the cake tins you use please. Grease a 20 x 30cm tin, then line with baking parchment. Sorry! Grease and line two 8-inch round cake tins with baking or parchment paper. Set the cake in the fridge again for 30 minutes! Once finished, put the cake in the fridge again for at least 30 minutes. Also, if you want to make your ganache whiter like I have, you can use this white food colouring – it works for buttercream, ganache etc!! You need to make sure there is more buttercream on the sides of the cake than you need, as some will be removed as you smooth it over. Place white chocolate chips into a heat resistant bowl (glass or metal). Because you are using white chocolate, the ratio of how much cream you use for the amount of chocolate is completely different. Melt the white chocolate until smooth, and leave to cool whilst doing the rest. Step 16 Lay the acetate strips on your work surface and spread them evenly with the melted white chocolate. Hi, Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Could you recommend a different white colouring as the one you have linked seems to be out of stock everywhere. I’m wanting to make this for my partners birthday. Mix in melted white chocolate and 1 1/2 teaspoon vanilla. Hi Jane. Today is my blog’s 6th birthday… this cake is to celebrate. 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 … Pour batter into two 23cm round cake tins. Malt chocolate cheesecake. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into … Always baking from it, thank you for sharing! Welcome to my Kitchen! You want to make sure that the white chocolate is essentially room temperature to touch. The standard is either a 3:1, or a 4:1 when it comes to a white chocolate ganache. Heat oven to 180C/160C fan/gas 4. I would let the sponges cool completely, and then wrap them in clingfilm well, and then store at room temp! BBC Good Food Show Summer Save 25% on early bird tickets. I have only ever recently used the one linked as its the best xx. Add in the icing sugar and beat … Gently fold in the raspberries and white chocolate. Twitter Unfortunately that means your tins were not the correct size/deep enough, and the cakes are quite deep as you split each into two. A vanilla flavoured sponge, with a white chocolate buttercream, and a white chocolate drip. Could I replace the caster sugar with granulated ? Is 50-60 correct? Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. This white chocolate mud cake with white chocolate buttercream is the PERFECT cake for birthdays, weddings… in fact, it’s the perfect cake for absolutely any time or place. If I wanted to do a 10 inch cake of the same height as this, how much of the ingredients will I use? And the timing depends greatly – It can take anywhere between 3-4+ hours. Will that work the same? I don’t often use powder colours I’m afraid so I am not 100% sure! Loose bottomed is completely fine as it doesn’t affect the bake x, Amazing cake! xx, You then just need to match the rest of the ingredients to that weight – so I would do the 513, and make the butter/sugar/flour the same x, Right okay that makes sense! Thanks so much jane xx. © Jane’s Patisserie. It’s a 400g mix x, Hi Jane! I'm also partial to homewares, lifestyle posts and more! Add in too much and it will be very very runny! Everyone will be impressed with this luscious, layered cake. 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! He’s obsessed with milkybar so that will be the theme. If you have a blender of any sort I would whizz it for a bit to make it finer x. Hi Jane, Melt 200g of the white chocolate in a bowl set over a pan of gently simmering water. 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. Hi Jane, Could I use the sponge from the biscoff cake but with caster sugar but use the measurements from this recipient buttercream and ganache? In a stand mixer, or a large bowl, beat together your unsalted butter and caster sugar until light and fluffy. 149 ratings 4.7 out of 5 star rating. Halving and baking into one tin would be the same baking time x. Can’t wait to try this recipe. The more you push over the edge, the further the drip will fall. Recipe from Good Food magazine, November 2010. Add a little buttercream and spread. I love spending time in the kitchen, especially during the holidays. Love allllll of your recipes If I were to cook the cake the day before decorating it, would I need to leave it in the fridge overnight or at room temp? 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. What would the ingredients be for the vanilla sponge if I wanted to use 3 x 8inch deep tins? Hope that makes sense! Hi Jane , White chocolate is made from cocoa butter, sugar, and milk solids. Gradually add cooled white chocolate mixture. 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. You can use half of the recipe to make a two layer cake - half the sponge recipe, and half the buttercream. 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. x. Transfer the strips onto the lined baking tray and place in the fridge to chill for about 5 minutes, until the chocolate is just … If I was to make this chocolate cake, how much cocoa powder would you recommend I substitute in?! x, Thanks for sharing, this cake looks lovely, also happy 6th blog anniversary to . White Chocolate Cranberry Layered Cake is the perfect holiday dessert. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! You would need to use about 2/3 more of the recipe, so 1.6x the recipe in total! Would this recipe work using white chocolate orange instead of just white chocolate? xx. I used these combs on my cake to create the style and you can use any of them! John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge 45 mins . 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. 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 ? 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. Finally, you slather on the buttercream and smooth it around. If you do a crumb coat around the edge, the ratio of sugar this! Or a 4:1 when it comes to a bowl set over a pan of gently simmering water could recommend! And let the chocolate t contain any cocoa solids, which are found in and. 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