Saturday, April 6, 2013

Good Luck

This cake is a good way to say goodbye!


Sheet 11x15"

White Chocolate Cake
5 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
12 (1 ounce) white chocolate bars, chopped
1 cup hot water
2 cups (4 sticks) butter, room temp
3 cups sugar
6 eggs
2 cups buttermilk

Preheat oven to 325 degrees. Sift together flour, baking soda, baking powder, salt. In double boiler, melt together white chocolate and hot water. Cool to room temp. In mixer, cream together butter and sugar. Add eggs one at a time. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate. Pour into 11x15" sheet pan, bake for 45-55 minutes. I made 2 of these cakes and leveled them to have the 2 layers with the strawberry glaze in between. 

Buttercream Frosting
6 cups powdered sugar
4 sticks (2 cups) room temperature butter
2 tsp clear vanilla extract
2-4 tbsp heavy whipping cream
food coloring as needed

Mix together butter and sugar in stand mixer for 3 minutes on medium. Add vanilla and cream and beat for another minute. Doubled to allow for crumb coat and to frost. 

Strawberry Glaze
16 oz fresh strawberries
1/4 cup sugar
1/3 cup water
1 tsp lemon juice
1 tbsp cornstarch

In a small bowl, whisk together cornstarch and water. In a medium saucepan, add strawberries, sugar and lemon juice, bring to boil for 10 minutes. Stir in cornstarch mixture and lower heat, simmer for 3-5 minutes. I added 1/4 tsp of no-taste red food gel to make sure this came out a true red and not a pink. Strain if desired, but continual stirring will break down any remaining chunks and leave a pulpy glaze, which I like. Refrigerate. 

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