Hello April! Always excited about this month since it means my birthday is around the corner and as per tradition bar last year, I turn April into cake month. For this year, I have a theme, making candy inspired cakes. Candy here can refer to chocolate bars or sweet confections.
For this week, I was inspired by Dairyland’s Berry bliss, it’s strawberry cream covered with white chocolate. My interpretation of this was white chocolate cake layers that I filled with strawberry cream and strawberry compote. To complete the cake, I used white chocolate ganache for the frosting.
For the white chocolate cake, this is the recipe I used. I had tested it prior and loved the results. It was my first time making a white chocolate cake and absolutely enjoyed the texture and mouthfeel. It’s like an elevated vanilla cake. Also the baker is called Jess, just like me, yay!
Everything worked so beautifully together. Look at that beautiful cross-section.
White Chocolate Ganache
Ingredients
- 600 grams white chocolate cut into pieces
- 300 grams heavy cream
Instructions
- Heat the heavy cream until it gently bubbles.
- In a heat-safe bowl, add the white chocolate pieces, then pour over the hot heavy cream. Give a minute before stirring to ensure all chocolate melts. In case, it doesn't melt warm in the microwave in 30 seconds intervals.
- Cover with cling film and allow to cool before refrigerating. When ready to use, just remove from fridge and whip.