Sunday, September 23, 2012

White Cake with White Chocolate Ganache Frosting

Is it just me or are the candy companies becoming more creative with their flavors?  Pumpkin Spice Kisses, anyone?  How about Wildly Cherry M&M's?  Or even Caramel Apple Candy Corn?  This is just too much.

Too much fun, that is!

I stumbled across these at my local grocer three weeks ago, and thought, "Hmmm.  This is interesting.  I think this should go in the shopping cart."  I wasn't sure what I was going to do with them, but I was sure I wasn't interested in eating them by themselves.

And this is what I came up with:

I was also really excited to use my new cake stand.  Isn't she pretty?


prepared pans

dry mixture

creaming butter and sugar

perfect fluffiness

eggs whites are ready for whipping

batter and beaten egg whites are ready for folding

yellow, orange, and white food coloring

half of the batter, dyed yellow

the other half dyed orange

cooling cakes
yellow on the left, orange on the right

what i did with the extra batter

White Cake
  • 3 1/2 c sifted cake flour
  • 1tbsp plus 1tsp baking powder
  • 1/2tsp salt
  • 1c milk
  • 1tsp vanilla
  • 2 sticks butter
  • 1 2/3c sugar plus 1/3c sugar for the egg white mixture
  • 8 large egg whites
  • 1/2tsp cream of tartar
Have all of your ingredients at room temperature, about 70 degrees.  Grease three 8x2 inch or 9x2 inch round cake pans.  Preheat oven to 375 degrees.

Whisk together in a medium bowl the flour, baking powder and the salt.  Set aside.  In another bowl or liquid measuring cup, combine milk and vanilla.

Beat in the bowl of your stand mixer the butter until light and fluffy, 3-5 minutes.  Gradually add in 1 2/3 cups of sugar.  On low speed, add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth.  

Using clean beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form.  On high speed, gradually add 1/3 cup of sugar.  Beat until stiff, but not dry.  

Use a rubber spatula to fold the egg whites into the batter.  Once completely incorporated, divide the batters in half so each half can be dyed a different color.  Then pour the yellow batter into one pan and the orange pan into the other.  I only wanted two layers in my cake, so I had a lot of leftover batter.  Bake until a toothpick inserted into the center comes out clean, about 25 minutes.  Cool on a rack for at least an hour before you frost.

Source: Joy of Cooking

White Chocolate Ganache Frosting
  • 12oz white chocolate chips
  • 1/2c heavy cream
  • 1tbsp corn syrup
  • 1 stick of butter
  • 4c confectioners' sugar
  • dash of salt
  • white food coloring
Start by pulsing the white chocolate chips in the food processor.  

Stirring constantly, heat the heavy cream and corn syrup on the stove top just until it starts steaming.  Pour it into the food processor and combine with the white chocolate chips.  Add in the butter and confectioners' sugar and salt.  Pour in about 1/2 teaspoon of the white food coloring.  Pulse it for about ten seconds and it should be ready.

My Notes:
  1. Don't use this frosting recipe if your house is really warm.  I refused to turn on the AC, and I had to keep placing the cake in the fridge so the frosting wouldn't run down the sides.
  2. Check the cake about 20 minutes into baking.  I suspect mine was slightly overdone.
White Cake with White Chocolate Ganache Frosting