White Chocolate Key Lime Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
• Sprinkle graham cracker crumbs into the bottom of the prepared pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
• Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
• Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
• Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

Steps:

• Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
• In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
• In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
• White Chocolate Frosting:.
• In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
• In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
• For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
• To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes.
• For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes.
• Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set.
• Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set.

Steps:

• In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
• In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
• Using food processor, process granola bars until ground.
• Gently stir lime peel into whipped topping (do not overmix). Set aside.
• In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

Steps:

• Prepare crust (see below).
• Heat oven to 350°F.
• In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Bake 1 hour, turn oven off and leave for 1/2 hour with door closed. Chill 12 hours before serving.
• Crust: Melt butter combine ingredients and pat in bottom of spring form pan.

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
• In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
• Line muffin tins with paper and fill each liner about 3/4 full.
• Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
• In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
• In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
• Add salt, vanilla, lime juice, and sour cream and mix well.
• Add melted white chocolate and mix just until incorporated.
• Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
• Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
• Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
• To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
• To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
• Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.

Steps:

• Combine cake mix, gelatin mix, oil, eggs and orange juice.
• Pour into three 8 inch cake pans.
• Bake according to instructions on box.
• Allow to cool, then poke holes in cakes while in pans and pour key lime juice over layers.
• To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Add lime zest if desired. Mix well and ice cakes.
• You can substitute ingredients for a lighter cake and it still turns out well.

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour three 9-Inch round cake pans.
• In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well.
• Add the eggs, oil, orange juice, lemon juice and vanilla.
• Divide the batter evenly among the three pans and bake for 35-40 minutes.
• Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
• Cool the layers in the pans for 5 minutes then turn them out onto racks.
• While the layers are still hot mix the lime juice and 1/2 cup confectioners' sugar and pour it over the layers on the racks.
• You can pierce the layers with a fork to allow the glaze to soak in better.
• Allow the layers to cool completely as you prepare the icing.
• For the icing Cream the butter and cream cheese.
• Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
• Spread the icing between the layers and on the top and sides of the cake.