White Chocolate Wedding Cake Recipes

WHITE CHOCOLATE WEDDING CAKE

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.

PERFECT WHITE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
• In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
• Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
• Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
• Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
• Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.

WHITE CHOCOLATE WEDDING CAKE

Steps:

• DIRECTIONS:.
• Special Equipment:.
• Wilton 14", 10" & 6" cake pans.
• separator plates & columns.
• base plate or heavy cardboard base.
• 1/4" dowel rods, cut to size.
• pastry bags.
• icing decorator tips in various sizes.
• food paste coloring.
• Bridal cake topper.
• other non-edible decorations as desired.
• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt chopped white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and vanilla.
• Grease & flour pans. Divide batter into pans according to their volume measurements.
• (either measure volume by pouring water into each cake pan, or it may be marked on bottom of Wilton cake pans).
• Do not fill over 2/3 full.
• Bake 6" cakes for 30 to 35 minutes; bake 10" cakes for 35-40 minutes; bake 14" cakes for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• You will have to clean and re-use the pans to make the correct number of layers. Cool the cakes about 7-9 minutes in the pans, then remove them from the pans to wire racks. Allow to cool completely before frosting. Continue baking as above.
• When cool, brush crumbs from surface, frost thinly with a layer of buttercream to seal, then start with the 14" layers, placing them on a large serving platter (or foil wrapped heavy cardboard cut to match shape of your cake).
• Secure 14" layer with 5-7 1/4" dowel rods cut to the depth of the two cake layers. Insert the dowel rods in a circle (or match shape of next layer) 2" in from the edge of cake.
• Place a separator plate on top of dowel rods and place the 10" cake layers, frosted with buttercream on plate. Cut 3-5 dowel rods as before to the depth of the 10" cake layers. Stabilize middle layers with dowel rods placed in 5" circle(or match shape of cake).
• Place the 6" layers on a small separator plate, frost with buttercream and decorate layers as desired. Cover lightly with plastic wrap.
• Cake can be transferred at this point by wedging the two bottom layers into a box just larger than the serving platter and deeper than the layers.
• Place top layer in separate cake carrier (it should fit in a Tupperware or Rubbermaid carrier). Refrigerate cake until ready to serve.
• When setting up for reception, assemble separator plate with columns and place on top of second layer to settle the top layer.
• Have extra icing on hand to repair decorations as needed. Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.

WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
• Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.