Frosted White Chocolate Easter Cake Recipes

FROSTED WHITE CHOCOLATE EASTER CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
• To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

WHITE CHOCOLATE EASTER CAKE WITH STRAWBERRIES

Steps:

• To make cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
• Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.
• Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
• Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour.
• Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake.
• Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.)
• Arrange remaining whole strawberries in center of cake.
• To make frosting:
• Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
• Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

FROSTED CHOCOLATE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.