LAMB CAKE WITH WHITE-CHOCOLATE BUTTERCREAM
The perfect Easter dessert! For the decorating technique, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter both halves of an 8-cup lamb-shaped cake mold. Dust with flour; tap out excess.
- Sift flour, sugar, baking soda, baking powder, and salt together into the bowl of an electric mixer. Add egg and yolk, 3/4 cup warm water, the buttermilk, oil, and vanilla. Beat on low speed until smooth.
- Pour batter into halves of molds. Bake until a tester comes out clean, 35 to 40 minutes. Let cool in molds on wire racks 30 minutes. Unmold; let cool completely.
- Trim flat side of each. Trim excess from edges. Cover flat side of 1 cake with jam. Turn halves upright; stick together.
- Spread a thin layer of pale-yellow buttercream over cake, sealing edges. Refrigerate 30 minutes. Spread with a second layer, smoothing around head.
- Cover with chocolate curls (exclude head). Put brown buttercream in a pastry bag fitted with a small plain round tip; pipe eyes and mouth. Refrigerate 30 minutes or up to 2 days.
WHITE-CHOCOLATE BUTTERCREAM FOR LAMB CAKE
Use this recipe to make our Lamb Cake with White-Chocolate Buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups
Number Of Ingredients 6
Steps:
- Put egg whites, sugar, and salt in a heatproof mixing bowl set over a pan of simmering water. Heat, whisking, until sugar is dissolved and mixture registers 160 degrees on an instant-read thermometer.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed 5 minutes. Beat on medium-high speed until stiff peaks form and mixture is glossy and cooled. Reduce speed to medium; beat in butter, 1 tablespoon at a time. Beat in white chocolate.
- Tint 1/2 cup buttercream brown. Tint remaining buttercream pale yellow to match white-chocolate curls.
WHITE CHOCOLATE CREAM CAKE
The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.
Provided by MCLISA
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
- In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
- In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
Nutrition Facts : Calories 851.3 calories, Carbohydrate 133.2 g, Cholesterol 157.3 mg, Fat 33.1 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 19.8 g, Sodium 352.8 mg, Sugar 103.9 g
WHITE CHOCOLATE CAKE
If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Yield Serves 16-18
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
- Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
- While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
- Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
More about "white chocolate buttercream for lamb cake recipes"
WHITE CHOCOLATE BUTTERCREAM FROSTING - MY CAKE SCHOOL
From mycakeschool.com
4.6/5 (213)Category Cakes And Cupcakes
AMAZING WHITE CHOCOLATE CAKE RECIPE - COOKIES AND …
From cookiesandcups.com
MOIST AND DELICIOUS CHOCOLATE LAMB CAKE - SMELLING …
From smellingsaltsjournal.com
FAVORITE CHOCOLATE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHITE CHOCOLATE BUTTERCREAM RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
WHITE CHOCOLATE BUTTERCREAM RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
WHITE CHOCOLATE MUD CAKE | BAKE PLAY SMILE
From bakeplaysmile.com
FAVORITE WHITE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHITE CHOCOLATE BUTTERCREAM RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
EASTER LAMB CAKE RECIPE: AN EASY HOW-TO GUIDE | WILTON
From blog.wilton.com
4/5 (67)Category Dessert
- Grease the inside of the lamb cake mold using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil).
- In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at a medium speed with an electric mixer for about 2 minutes.
- Bake at 350℉ for 50-60 minutes. You can check to see if it’s done by sticking a toothpick through the vent hole.
- In a large bowl, cream the butter and shortening. Using an electric mixer, beat on medium speed using the paddle attachment until light and fluffy for about 1 minute. Beat in vanilla and scrape down the bowl occasionally.
WHITE CHOCOLATE BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (6)Category FrostingCuisine AmericanTotal Time 30 mins
EASTER LAMB CAKE WITH BUTTERCREAM FROSTING - CRAFTING A FAMILY …
From craftingafamily.com
FEAST FIT FOR A KING: FIVE ALTERNATIVE RECIPE IDEAS FOR AN AUSTRALIAN ...
From theguardian.com
KAT ON TWITTER: "THIS RASPBERRY & WHITE CHOCOLATE CAKE IS A …
From twitter.com
CLASSIC WHITE LAYER CAKE WITH WHITE CHOCOLATE BUTTERCREAM
From thatskinnychickcanbake.com
WHITE VELVET CAKE WITH WHITE CHOCOLATE BUTTERCREAM FROSTING
From countryliving.com
EASTER LAMB CAKE WITH WHITE BUTTERCREAM FROSTING | PINEHURST INN …
From pinehurstinn.com
A SPECIAL MOTHER'S DAY CAKE - WHITE CHOCOLATE BUTTERCREAM WITH …
From escoffier.edu
WHITE CHOCOLATE BUTTERCREAM - SUGAR SPUN RUN
From sugarspunrun.com
COPYCAT TOM CRUISE WHITE CHOCOLATE COCONUT BUNDT CAKE
From cakebycourtney.com
EASY WHITE CHOCOLATE BUTTERCREAM RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BUTTER CAKE WITH ROASTED STRAWBERRIES AND BALSAMIC
From today.com
WHITE CHOCOLATE BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
TRADITIONAL BRITISH PARTY FOOD RECIPES FOR THE CORONATION
From telegraph.co.uk
WHITE CHOCOLATE VELVET CAKE - MY CAKE SCHOOL
From mycakeschool.com
You'll also love
Related Search