White Chocolate Cake with Strawberry Jam

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I have officially made a successful drip cake! (And it actually wasn’t that hard… Shhhh…)

I made a simple vanilla cake with a bunch of melted white chocolate folded into the batter just before baking (recipe here). I made the full recipe and it fit perfectly into three six inch round cake pans. The only changes I made was to use cream instead of milk because that’s what I had, and to use 1 and 1/2 cup cake flour and then the rest AP flour. Plus, I made sure my ingredients were at room temperature before starting.

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The cake has a nice vanilla flavor with an underlying flavor of white chocolate– not too subtle but also not overly sweet. I was a big fan of the flavor. The crumb was a little denser than I usually like in my cakes, but it did make it very easy to level and I think it would be good for carving. Maybe next time I’ll up the amount of cake flour and see if that makes it a little lighter. It still stayed pretty moist though, so I can’t complain about that at all!

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I made a white chocolate whipped cream by beating 2 and 1/4 cups of whipping cream until soft peaks, and then stirring in 6 oz of white chocolate that had been melted with 3/4 cup whipping cream and cooled slightly. I also added a splash of vanilla extract and 3 T of powdered sugar. It was just barely sweet and definitely had a white chocolate aftertaste. It was enough to frost my three tier cake and have plenty left over for piping some details. If you like really thick layers of frosting I think there would be enough– as it was I had a cup and a half or so left over, so maybe next time I’ll cut it by one third. (Note that it was exceptionally warm in my kitchen that day, and it was pretty tricky frosting to work with. I had to put my cake in and out of the fridge about every five or ten minutes. But if you cool the frosting for at least thirty minutes in the fridge ahead of time it should be much easier!)

I filled the layers with a dam of the whipped cream frosting and then a healthy layer of strawberry jam (plus a drizzle of simple syrup over the cake layers that I think was pretty necessary).

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I made a quick chocolate ganache glaze by melting 2 oz of dark chocolate, 1/4 cup cream, and 2T corn syrup and then letting it cool in the fridge for ten minutes. I used a spoon to drop dollops of the glaze just on the top edges of the cake and then slowly pushed over drops of various sizes to create drips. Then I filled in the center with most of the rest of the glaze. This was a lot easier than I thought it would be!

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Finally, I used various flower tips to pipe different sized flowers on top, and melted some white chocolate to pipe butterflies and other shapes on some wax paper and then stuck them in the freezer to harden. With the crazy heat that day the only one that made it out of the freezer and onto the cake quickly enough not to suffer damage was one little butterfly, but I think I’d have more success on a cooler day! I also added a few crystal sprinkles and some chocolate jimmies to finish off the top. I had originally planned to add some white chocolate-dipped strawberries, but I kind of forgot to leave space for them. (So… they all ended up in my stomach instead of on top of the cake!)

I would definitely do these decorations again, and I did enjoy the larger layers of cake, but I’m not perfectly happy with the texture of the cake yet.

I hope you are all staying cool in the heat this summer!

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About Amanda Bakes Cakes

Baker. Grad student. Hiker. Crossword puzzler. Trivia junkie.
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