White Chocolate Raspberry Fall Cake

This raspberry in this cake is what balances this cake out. It pairs perfectly with the white chocolate cake layers.

Prep Time: 30 mins Cook Time: 35mins
Yields: 12 servings
Cake:
1/3 cup white chocolate chips
1 cup milk
1 2/3 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 tsp vanilla
Frosting:
5 egg white 
2 cups butter (must be softened)
1 1/2 cup sugar
1 tsp raspberry flavor (optional)
Raspberry Puree:
1/4 cup raspberry
1/8 cup sugar
1/8 cup water
Fondant (orange, red, yellow, brown)
Directions:
Cake: 
-Melt white chocolate in milk and allow to cool
-Mix flour and baking powder and salt
-In another bowl mix butter and sugar
-Mix in eggs one at a time
-Add vanilla
-Alternately mix in flour and milk
-Separate into 3 6″ baking pans and bake at 350°F for 30-35 mins or when a toothpick inserted comes out clean
Frosting:
-Mix egg whites and sugar 
-Place over a double boiler and mix until sugar is dissolved (when you  feel no more grains between your fingers)
-Take it off the heat and mix until peaks form
-Add butter in a bit at a time and mix until smooth
-At this time you can add flavoring and color is you wish
Puree:
-Place raspberry, sugar and water in a pan and bring to a boil 
-Take it off the heat and allow to cool
-You could pass it through a sieve at this time to remove the seeds or leave it as it is
Fondant leaves: 
-Mix colors to get marbled effect and using a cutter, cut out leaves 
Assembly:
-Level cake layers
-Layer cake, frosting and puree
-Frost cake
-Place decorations

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