Easiest Way to Prepare Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache in 25 Minutes for Young Wife

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Melt together the cream, white chocolate and vanilla over a double boiler. Set aside in the fridge until the ganache is firm before transferring to a kitchen aid mixer and whipping, until light and fluffy. To assemble the cake, cut the cake in half and spread with the ganache and raspberries.

Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache using 17 ingredients and 20 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

1. Get FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
2. Make ready 16 ounces white chocolate, chopped, do not use chips
3. Get 2 cups fresh rasberries, or thawed frozen rasberries
4. Take 1 1/2 cups heavy whipping cream
5. Take 1 teaspoon vanilla extract
6. Get FOR VANILLA CAKES
7. Make ready 3 cups cake flour
8. Prepare 1 tablespoon baking powder
9. Get 1/2 teaspoon salt
10. Prepare 1 2/3 cup unsalted butter, melted
11. Take 1 1/2 cups granulated sugar
12. Take 4 large eggs
13. Make ready 2 teaspoons vanilla extract
14. Make ready 2/3 cup milk, I used whole milk
15. Make ready TO DECORATE
16. Make ready 4 or more fresh rasberries
17. Make ready valentine sprinkles

White cakes flavored with vanilla caramel latte creamer with luscious white chocolate ganache frosting and a drizzle of caramel sauce. Chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth And since a raspberry filling isn't quite enough, I had to add a bit more raspberry to the buttercream. Set aside to cool slightly while you make the buttercream. Delicious on chocolate or white cakes.

Instructions

Steps to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

1. MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
2. Puree rasberries in a food processor or blender
3. Strain them, pressing to extract all juice, discard seeds
4. Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
6. Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
7. MAKE VANILLA CAKES
8. Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either
9. Whisk in a bowl the flour, baking powder and salt
10. In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended
11. Divide evenly between cake molds
12. Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely
13. Whip the chilled Rasberry White Chocolate mixture until light and fluffy
14. Fill center of each cake with some filling
16. Sandwich 2 cake halves together. This will make 4 cakes
17. Frost each cake with the frosting
18. Decorate with a fresh rasberrie and valentine sprinkles

Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed. This White Chocolate ganache filling is also great as filling or icing cakes. If you're covering your cake with fondant, this icing is perfect to go You should only start whipping (with subsequent successful result) if the mixture is chilled and visibly thickened. If it's still as liquid as when it was warm. For the chocolate ganache: Heat the heavy cream to boiling.

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