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White Chocolate and Lemon Wedding Cake

White Chocolate and Lemon Wedding Cake


Ingredients

Lemon Curd

  • 3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Frosting

  • 16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
  • 6 8-ounce packages Philadelphia-brand cream cheese, room temperature
  • 5 cups (packed) powdered sugar (about 1 1/4 pounds)
  • 4 cups chilled heavy whipping cream

Lemon-white chocolate mousse

  • 4 cups lemon curd (see above)
  • 14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
  • 1 1/3 cups chilled heavy whipping cream

Orange buttermilk cake

  • 11 cups sifted cake flour
  • 11 teaspoons baking powder
  • 6 tablespoons thawed frozen orange juice concentrate
  • 5 tablespoons vanilla extract
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 1/2 cups egg whites (about 20 large)
  • 1/2 teaspoon cream of tartar

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
  • 1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias (about 5 dozen)

Berry compote

  • 8 1-pint containers fresh strawberries, hulled, halved
  • 2 1/2-pint containers fresh blackberries
  • 2 1/2-pint containers fresh raspberries
  • 2 1/2-pint containers fresh blueberries

Recipe Preparation

Lemon Curd

  • Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Refrigerate at least 1 day. DO AHEAD Can be made 7 days ahead. Keep chilled.

Frosting

  • Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Refrigerate frosting at least 1 day and up to 4 days.

Lemon-white chocolate mousse

  • Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.

Orange buttermilk cake

  • Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.

  • Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan.

  • Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.

  • Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. DO AHEAD Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.

Filling and frosting cakes

  • Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.

  • Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Spread with same amount of mousse and curd. Refrigerate assembled cake.

  • Push 6-inch cake up to release from pan. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Using large spatula, place middle layer on bottom layer. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.

  • Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.

  • Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.

  • Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.

  • Press 1 dowel straight down into center of 9-inch cake. Cut 5 more dowels to same length. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. DO AHEAD Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.

Assembly and decoration

  • Mix of large and tiny white roses and freesias (about 5 dozen).

  • Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.

Berry compote

  • Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.

Serving

  • Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

Recipe by Selma Brown Morrow,Reviews Section

Lemon Curd Cake with White Chocolate Swiss Buttercream

Two delicious layers of lemon cake, separated using homemade lemon curd, encased in a white chocolate Swiss buttercream frosting. Does that sound good? Well, don&rsquot forget about the raspberries on top!

This lemon curd cake (with white chocolate Swiss buttercream) recipe is not only easy, it&rsquos one of the most adaptable cake recipes I&rsquove made in a while &ndash it&rsquos perfect for birthdays, weddings, summer days, winter days, and even just wonderful to put on a platter next to a bunch of other cakes! In fact, if you have any sort of occasion coming up, this cake (possibly with a few minor modifications) is probably appropriate!

And if that&rsquos not enough of an introduction, since I put up photos of the cake I made for my mum&rsquos birthday, this has been one of my most requested recipes!

Let me start off with a quick apology, I know it&rsquos been a while since my last post went up, and it&rsquos been ages since I actually wrote this recipe. I&rsquove been busy holidaying around Alberta and British Columbia &ndash those of you that follow my Facebook Page or Instagram would have already seen plenty of photos, but for those of you that don&rsquot:

Sorry for the delay! But I hope this very special post will make up for it.

It was my mother&rsquos birthday over the summer, and she flew all the way from Saudi Arabia to Canada so that we could spend it together (my dad was busy with work so sadly he couldn&rsquot make it, but he and my mum are having a little holiday in France as I type this)!

Of course, I wanted to do something special for my mum, something other than buying her some mille-feuille from the local patisserie shop (though she does love mille-feuille!). And this Lemon Curd Cake with White Chocolate Swiss Buttercream was what I finally decided on.


Recipe Summary

  • 1 (18.25 ounce) package white cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ¾ teaspoon salt
  • 1 ⅓ cups water
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 egg whites

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.


What makes this cake special?

I made a few different kinds of cakes, and then I did a tasting session with the kindergarten teacher. This is the recipe she chose. She and her mother agreed that this White Wedding Cake had the best flavor, and it was so tender too. Let’s just say they were surprised when I told them that this recipe starts with a cake mix. Yep, it’s a doctored-up cake mix recipe. I’ve been baking this cake for all kinds of celebrations for so many years now, and it’s a big hit at every single event. People love this White Wedding Cake!

Now I know I’ve probably lost a few people at this point who are saying, “OMG, how could you serve a cake mix cake at a wedding??” And, “Why on earth wouldn’t you make it from scratch?” Well… like I said, when I did the tasting with the K-teacher, I presented several cakes for tasting (scratch cakes and then this one), and this White Wedding Cake was the hands-down favorite. And now it has been a favorite with so many people ever since. No one who eats it can tell that it began with a cake mix. It doesn’t taste like a boxed cake mix cake because it has been doctored-up to improve upon the taste.


Recipe Summary

  • 1 (18.25 ounce) package lemon cake mix
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons cornstarch
  • 8 (1 ounce) squares white chocolate, chopped
  • 3 cups heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup fresh raspberries, garnish

Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.

To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.

To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.

Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.


White Chocolate Drip Cake!

A four layer white chocolate drip cake with white chocolate buttercream and a white chocolate ganache drip!

Today is my blog’s 6th birthday… this cake is to celebrate. It has been six years since I first uploaded a recipe only to my blog and six years since I created this business and I am honestly so beyond happy with everything.

Baking has always been a form of therapy for me in a way that I can always escape what is happening in the world and just enjoy baking some sort of cake, cookie, dessert or anything else. This year, baking has really helped millions of people because of what has been happening, and so many of you used the recipes on my blog during that time.

It honestly makes me so beyond happy to see people bake my recipes every day, and I couldn’t be prouder. All I have ever wanted from this blog is to create easy recipes that are suitable for all levels, and will be enjoyed by all. Yes, some of them are extremely simply, but there is nothing wrong with that.

I just wanted to say a massive thank you for following me on this journey, following my social media accounts, commenting, tagging, baking and just loving my blog. THANK YOU ALL!! You are the best people ever!

Anyway… back to the cake. I have had SO MANY requests for a white chocolate drip cake so I decided this was the perfect time to create it, and I know you are all going to love this recipe. It is white chocolate through and through and I am obsessed with it!

This recipe is naturally a very sweet recipe, because white chocolate is sweet. You can use milk chocolate in place, or even dark chocolate if you prefer – but this is destined to be a white chocolate drip cake recipe.

A vanilla flavoured sponge, with a white chocolate buttercream, and a white chocolate drip. Honestly, so much white chocolate I question how many times I will write the phrase in this blog post!

For the sponge I went with a vanilla cake because they are easier to make, and also the amount of white chocolate that has already been used in the recipe for the decoration is rather obscene! You can of course make it white chocolate flavoured too however if you prefer.

To make the sponge white chocolate I would use 400g butter, sugar, and flour, 1tsp baking powder, with 8 medium eggs, 300g melted and cooled white chocolate, and 200ml whole milk. You split into the two tins like the rest of the recipe and bake for the same time!

For the buttercream, I followed the same idea in my triple chocolate cake of adding the melted chocolate to the buttercream and it works absolute wonders. It’s creamy, it’s sweet, and it’s full of the white chocolate flavour.

Decorating the cake with this buttercream is quite easy, as you split the cake into the four layers, and fill the layers with some buttercream. Then, you do a crumb coat around the outside to fill in the gaps and seal in the crumbs.

Finally, you slather on the buttercream and smooth it around. I decided this time however to use a patterned comb to create a different style and I love it! Look how beautiful the cake is!! I used these combs on my cake to create the style and you can use any of them!

For the ganache decoration, it is a bit different to my others. Because you are using white chocolate, the ratio of how much cream you use for the amount of chocolate is completely different. The standard is either a 3:1, or a 4:1 when it comes to a white chocolate ganache. I personally love the 3:1 ratio!

It may sound strange only using such a small amount of double cream – but it’s honestly all you need. Add in too much and it will be very very runny! How you can however colour this ganache very easily. Using a good quality colour sugar as colour splash, wilton or sugar flair is best.

Also, if you want to make your ganache whiter like I have, you can use this white food colouring – it works for buttercream, ganache etc!! It is definitely not essential, I just know some people don’t like how yellow white chocolate can be! x


How to make this White Chocolate Cake

I have made variations of this cake a couple times before, but I wanted to have a smaller pure white chocolate cake on the blog, as many people have asked for it. The recipe here will work perfectly for three 6″ pans or two 8″ pans. See the Tips section below for other modifications.

The cake layers of this White Chocolate Cake have white chocolate incorporated right into them. I melt down some white chocolate with the milk, and add that to the cake batter once it’s cooled. The flavour isn’t crazy strong, but it is quite noticeable, especially to anyone who loves white chocolate.


White Chocolate and Lemon Wedding Cake - Recipes

I'm soon going to be making my first ever wedding cake and I will be discussing cake flavours with the bride soon and I was thinking up classic flavours and summery ones that would be nice and lemon popped up.

Does anyone have a really good lemon cake recipe? I was thinking of doing lemon cake with blackberry and cream cheese filling so if you have any recipes for a blackberry filling, cream cheese frosting, or anything that fits these flavours I would love some input!

Are you baking scratch or doctored? If doctored, I just use kakeladi's original WASC recipe. Just sub in lemon cake mix, and your flavorings. ie: lemon extract, lemon yogurt (for the sour cream), lemon zest and a little lemon juice. HTH

I would use the raspberry mousse 2 filling recipe from CC and substitute blackberry all fruit for the raspberry and do everything else the same. People love this mousse recipe, and I am sure that it would be great with the lemon cake. In fact it is on my next to try list. Good luck. I would also go with either the lemon version of WASC or the e-cake recipe . Unless there is a scratch recipe that someone swears by.

Lindas Lemonlicious Lemon Cake - Lindambc
1 lemon cake mix
1 sm. Box of instant lemon pudding
½ can of frozen lemonade concentrate or the whole can if you want
1 c. vegetable oil
1 c. sour cream
4 eggs
½ c. water

Preheat over to 350 degrees. Grease and flour bundt pan or cake pan. In a bowl mix cake mix and pudding together. Mix sour cream, oil, eggs, water and lemonade concentrate together. Slowly mix in dry ingredients. Pour batter into prepared cake pan. Bake 40-45 minutes or until toothpick inserted comes out clean. Let cool for 10-15 minutes, invert onto platter. Cool completely, pour white chocolate ganache or sugar glaze over it. Or leave it as is.

Lemon Cake - MacsMom's variation

1 lemon + 1 white cake mix

1 1/3 cup frozen lemonade concentrate

** ¼ c poppy seeds + 1 t almond extract, optional.

Lemon Cake (1/2 Recipe) - Dandelion56602
1/2 Fr. Vanilla Mix
1/2 Lemon Mix
1 C AP Flour
1 C Sugar
3/4 tsp Salt
3 Eggs
1/2 box Lemon Pudding
Juice of 2 Lemons + water to equal 1 1/3 C
Zest 2 Lemons (abt 2 T)
2 T Oil
8 oz Plain Yogurt
1/2 tsp Vanilla
1/2 tsp Princess Emulsion

This is my absolute favorite cream cheese butter cream recipe. It is a crusting cream cheese butter cream.
1 cup butter, softened
1/2 cup shortening
16 ounces cream cheese, softened
3 1/2 pounds powdered sugar
1 tablespoon pure vanilla
1/2 teaspoon salt

I used Sylvia Weinstock's yellow cake recipe and added lemon extract for my niece's wedding cake and it came out really good. Everyone loved it!

It's in the recipe section called: Classic Yellow Cake

I love Martha Stewarts 1234 lemon cake, so yummy!

I've used this recipe for yrs. It's a wonderful tasting lemon cake. I brush it w a lemon simple syrup before icing/filling. (But I do the simple syrup for every cake I do) I adjust the ingredients for a taller cake, though.


Old Fashioned Lemon Butter Cake with Lemon Buttercream

Lemon Butter Cake
6 large egg yolks
3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 T plus 1 t baking powder
dash of salt
12 Tablespoons softened unsalted
butter
3 tablespoons grated lemon rind

Grease and flour two 9 by 1 1/2 inch cake pans.

In a medium bowl lightly combine yolks, 1/4 cup milk and vanilla.

In a large mizing bowl combine dry ingredients on low speed. Add the
butter, 1/2 cup milk and lemon juice. Mix until moistened. Beat for 1 1/2 minutes. Add egg mixture in 3 batches beating after each addition.
Add lemon rind.

Bake for 25 to 35 minutes.


Buttercream
6 egg yolks
3/4 cups sugar
1/4 cup water
1/4 cup lemon juice
2 cups unsalted butter
1/4 teaspoon lemon extract (lemon oil)

Beat the egg yolks until light in color. Meanwhile, combine sugar, water and lemon juice in a small saucepan and heat, stirring contantly until the sugar dissolves and the syrup come to a rolling boil. Boil to soft ball stage (238F) Beat the syrup into the yolks in a steady stream. Continue to beat until the mixture cools. Add the butter and flavorings. Beat until well combined

Boy y'all are making me hungry!! These cakes sound delicious!!

If you're working from scratch and have a white or yellow cake recipe that you're already happy with, here's what I do (this is for a recipe that makes 2 eight inch rounds which begins with beating the sugar and eggs together):

I measure my sugar the night before, add the zest of two lemons to it and put it in a sealed container. In the morning I squeeze the lemons and sub the juice (it usually makes half a cup) for part of the liquid called for in the recipe. Because my recipe calls for milk, I usually add the lemon juice after the sugar and eggs are properly combined. I normally just leave out the vanilla that the recipe originally called for and don't bother adding lemon extract though you could if you wanted.

The resulting cake is intensely lemon flavored and the addition of the lemon doesn't change the texture of an already trusted recipe. I sometimes add a half cup of finely chopped basil for a lemon basil cake that is to die for (IM not so HO). I also sometimes use the same recipe but with oranges instead of lemons. I've never had a complaint yet.

Originally Posted by cakeyouverymuch

If you're working from scratch and have a white or yellow cake recipe that you're already happy with, here's what I do (this is for a recipe that makes 2 eight inch rounds which begins with beating the sugar and eggs together):

I measure my sugar the night before, add the zest of two lemons to it and put it in a sealed container. In the morning I squeeze the lemons and sub the juice (it usually makes half a cup) for part of the liquid called for in the recipe. Because my recipe calls for milk, I usually add the lemon juice after the sugar and eggs are properly combined. I normally just leave out the vanilla that the recipe originally called for and don't bother adding lemon extract though you could if you wanted.

The resulting cake is intensely lemon flavored and the addition of the lemon doesn't change the texture of an already trusted recipe. I sometimes add a half cup of finely chopped basil for a lemon basil cake that is to die for (IM not so HO). I also sometimes use the same recipe but with oranges instead of lemons. I've never had a complaint yet.

Mmmmm, I have a small obsession with lemon cupcakes and will certainly give this a try with my vanilla recipe. I usually do the juice but LOVE the idea of making lemon sugar! . two thumbs up.


Method

Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin.

Cream the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined.

Fold in the flour and cocoa powder, then stir in the melted chocolate until well combined.

Divide the mixture among the prepared cake tins.

Bake the 23cm/9in cake for 1 hour-1 hour 15minutes and the 15cm/6in cake for 45 minutes or until the cakes are golden-brown and a skewer inserted into the centre of the cakes comes out clean.

Remove the cakes from the oven and set aside to cool, then carefully remove them from the tins and allow to cool completely.

Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate.

For the dark chocolate buttercream, repeat the method for the white chocolate buttercream.

For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened.

Carefully cut each cake in half horizontally and fill with the dark chocolate buttercream. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them.

Spread the white chocolate buttercream over the top and sides of each cake until covered. Chill in the fridge for 30 minutes, or until the icing has set.

Spread the ganache over each cake with a palette knife, trying to make it as smooth as possible. Chill in the fridge for 30 minutes, or until the icing has set.

To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Place the pillars on top of the largest cake, positioning each one over a dowelling rod, then top with the 15cm/6in cake. Decorate with fresh flowers.

Recipe Tips

This cake can be decorated with fresh flowers such as white roses, ask your florist for advice.


Lemon Truffles

If you love lemon – or know someone who does, you MUST make these White Chocolate Lemon Truffles asap! I know the word “truffles” sounds intimidating and all, but I assure you that they are easy to make! With the holiday season upon us, they make a great homemade gift for the lemon lover on your list. They also make a nice unexpected but tasty treat when added to your Christmas cookie tray! People will be asking you for the recipe!

This may sound strange to you, but one of the things I love about winter is the abundance of fresh citrus! Most people think of chocolate or peppermint during this time of the year, but I think of those, plus CITRUS! Living in Phoenix, lemons, limes, clementines, grapefruit, kumquats, and oranges are easily accessible this time of the year. I can pick them from my own tree or get some from my neighbors! As a matter of fact, when we moved into our house, one of the first things we planted was a lemon tree because I LOVE using lemon for cooking and baking!

Although these White Chocolate Lemon Truffles are great during the holiday season, please don’t limit them to only the holiday season! They’re great in the spring and summer as well! ? And really, with how easy and delicious these little creamy treats are, you’ll want to make them all year long!