WHITE BUTTERCREAM WEDDING CAKE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH - MY CAKE …



White Chocolate Raspberry Cake from Scratch - My Cake … image

Delicious scratch White Chocolate Raspberry Cake Recipe- this layer cake is so moist and has wonderful flavor!

Provided by Melissa Diamond

Number Of Ingredients 19

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
2 teaspoons (8g) vanilla extract
1 1/3 cup (314g) milk
12 ounce (340g) package frozen raspberries
1/2 cup (100g) sugar
3 Tablespoons (26g) cornstarch
1 teaspoon (4g) lemon juice
2 teaspoons (8g) raspberry extract (optional)
3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
4 1/2 cups (518g) powdered sugar
1 teaspoon (4g) vanilla extract
4 tablespoons (42 g) milk or cream

Steps:

  • Preheat the oven to 350 degrees
  • Grease and flour two 8 x 2 inch pans
  • IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
  • Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
  • Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
  • In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
  • Add the eggs one at a time, mixing after each until the yellow is blended in.
  • Add the vanilla.
  • Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
  • Mix until just combined, do not over mix and do not mix above medium speed.
  • Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
  • Works well for cupcakes
  • Makes 6 cups cake batter
  • Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Once thawed, puree the raspberries in a blender.
  • Place a fine wire strainer over a bowl. Pour the pureed raspberries into the strainer and let the juice drain into the bowl. Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. It will take several minutes of pressing the raspberries. When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get from 1/2 to 3/4 cup of juice and pulp. Add enough water to this to make 1 1/4 cups.
  • In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.
  • Remove from the heat and add the raspberry extract. Stir well and allow to cool. Can be refrigerated in a covered container for a week.
  • Makes 1 1/4 cups
  • Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
  • Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  • Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
  • If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
  • Spread your layers with a thin layer of the raspberry filling. The raspberry filling is fairly thick and so piping a buttercream ring/dam around the filling isn't essential, although you should frost all the way to the edge. (See photo)
  • Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
  • Frost the cake as usual. Enjoy!

WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH - MY CAKE …



White Chocolate Raspberry Cake from Scratch - My Cake … image

Delicious scratch White Chocolate Raspberry Cake Recipe- this layer cake is so moist and has wonderful flavor!

Provided by Melissa Diamond

Number Of Ingredients 19

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
2 teaspoons (8g) vanilla extract
1 1/3 cup (314g) milk
12 ounce (340g) package frozen raspberries
1/2 cup (100g) sugar
3 Tablespoons (26g) cornstarch
1 teaspoon (4g) lemon juice
2 teaspoons (8g) raspberry extract (optional)
3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
4 1/2 cups (518g) powdered sugar
1 teaspoon (4g) vanilla extract
4 tablespoons (42 g) milk or cream

Steps:

  • Preheat the oven to 350 degrees
  • Grease and flour two 8 x 2 inch pans
  • IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
  • Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
  • Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
  • In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
  • Add the eggs one at a time, mixing after each until the yellow is blended in.
  • Add the vanilla.
  • Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
  • Mix until just combined, do not over mix and do not mix above medium speed.
  • Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
  • Works well for cupcakes
  • Makes 6 cups cake batter
  • Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Once thawed, puree the raspberries in a blender.
  • Place a fine wire strainer over a bowl. Pour the pureed raspberries into the strainer and let the juice drain into the bowl. Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. It will take several minutes of pressing the raspberries. When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get from 1/2 to 3/4 cup of juice and pulp. Add enough water to this to make 1 1/4 cups.
  • In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.
  • Remove from the heat and add the raspberry extract. Stir well and allow to cool. Can be refrigerated in a covered container for a week.
  • Makes 1 1/4 cups
  • Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
  • Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  • Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
  • If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
  • Spread your layers with a thin layer of the raspberry filling. The raspberry filling is fairly thick and so piping a buttercream ring/dam around the filling isn't essential, although you should frost all the way to the edge. (See photo)
  • Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
  • Frost the cake as usual. Enjoy!

WHITE ALMOND WEDDING CAKE RECIPE | ALLRECIPES
I just baked a large wedding cake using this recipe and EVERYONE at the wedding was raving about how good & how moist the cake was, including the hostesses at the location. I used crusting buttercream …
From allrecipes.com
See details


WHITE WEDDING CAKE - RECIPE GIRL®
2019-01-07 · This White Wedding Cake recipe is the perfect, easy solution for making your own wedding cake. It turns out perfect every time, and it’s delicious frosted with White Buttercream Frosting. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can bake this cake …
From recipegirl.com
See details


WHITE WEDDING CAKE RECIPE FOR WHITE WEDDING CAKES
Welcome! I am so happy that you found Wedding Cakes For You. I am sharing all of my best recipes that I have used for over 25 years. In the 1800's this white wedding cake recipe was called the 1-2-3-4 cake …
From wedding-cakes-for-you.com
See details


SIMPLE WHITE CAKE RECIPE | ALLRECIPES
Well, I am on the lookout for the perfect white cake recipe, and this one was recommended to me, so I decided to try it out when I was asked by a friend to provide the cake for her birthday party. I avidly read reviews, followed the above instructions to a T, and kept my fingers crossed. I even subbed vanilla bean paste for the vanilla, creating some truly phenomenal cake …
From allrecipes.com
See details


WEDDING CAKE - WIKIPEDIA
Basic information. Wedding cakes come in a variety of sizes, depending on the number of guests the cake will serve. Modern pastry chefs and cake designers use various ingredients and tools to create a cake that usually reflects the personalities of the couple. Marzipan, fondant, gum paste, buttercream…
From en.m.wikipedia.org
See details


PERFECT WHITE CAKE RECIPE - MARTHA STEWART
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake; Directions Instructions Checklist. Step 1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake …
From marthastewart.com
See details


THE BEST WHITE CAKE RECIPE (FROM ... - LIVE WELL BAKE OFTEN
2018-08-23 · This is a simple white cake recipe topped with my favorite vanilla buttercream. But don’t let the word “simple” fool you — there’s still plenty of flavor in this cake! Here’s what you’ll need to make this white cake from scratch: Cake flour: I suggest sticking with cake flour versus all-purpose flour. Cake …
From livewellbakeoften.com
See details


OUR BEST CAKE MIX RECIPES | MYRECIPES
2015-07-24 · Carrot Easter Cake Recipe. It’s not Easter without a themed cake! Rather than deal with a fussy animal-shaped pan, bake two round cake …
From myrecipes.com
See details


ITALIAN WEDDING CAKE RECIPE | ALLRECIPES
This cake has become famous among my friends and now, when a special event approaches, people begin to ask if I'm going to bring the "wedding cake". It's great to be famous for a fantastic cake this this. :] I've doubled this recipe to make a half-sheet cake…
From allrecipes.com
See details


WHITE ALMOND WEDDING CAKE RECIPE | ALLRECIPES
I just baked a large wedding cake using this recipe and EVERYONE at the wedding was raving about how good & how moist the cake was, including the hostesses at the location. I used crusting buttercream …
From allrecipes.com
See details


WHITE WEDDING CAKE RECIPE FOR WHITE WEDDING CAKES
Welcome! I am so happy that you found Wedding Cakes For You. I am sharing all of my best recipes that I have used for over 25 years. In the 1800's this white wedding cake recipe was called the 1-2-3-4 cake …
From wedding-cakes-for-you.com
See details


SIMPLE WHITE CAKE RECIPE | ALLRECIPES
Well, I am on the lookout for the perfect white cake recipe, and this one was recommended to me, so I decided to try it out when I was asked by a friend to provide the cake for her birthday party. I avidly read reviews, followed the above instructions to a T, and kept my fingers crossed. I even subbed vanilla bean paste for the vanilla, creating some truly phenomenal cake …
From allrecipes.com
See details


THE WEDDING CAKE PRICES GUIDE - PERFECT WEDDING DAY
The wedding cake icing or frosting: as a bride-to-be you have the choice of rolled fondant icing, marzipan, white chocolate, milk chocolate or dark chocolate frosting, royal icing, chocolate ganache and flavoured buttercream. Rolled fondant and marzipan are the most expensive, as a fair bit of labour goes into rolling a perfectly smooth and even canvas for limitless cake …
From perfect-wedding-day.com
See details


PERFECT WHITE CAKE RECIPE - MARTHA STEWART
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake; Directions Instructions Checklist. Step 1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake …
From marthastewart.com
See details


THE BEST WHITE CAKE RECIPE (FROM ... - LIVE WELL BAKE OFTEN
2018-08-23 · This is a simple white cake recipe topped with my favorite vanilla buttercream. But don’t let the word “simple” fool you — there’s still plenty of flavor in this cake! Here’s what you’ll need to make this white cake from scratch: Cake flour: I suggest sticking with cake flour versus all-purpose flour. Cake …
From livewellbakeoften.com
See details


OUR BEST CAKE MIX RECIPES | MYRECIPES
2015-07-24 · Carrot Easter Cake Recipe. It’s not Easter without a themed cake! Rather than deal with a fussy animal-shaped pan, bake two round cake …
From myrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »