WEBInstructions. In a small microwave-safe bowl, cook chocolate on low in 30-second intervals, stirring between each, until melted and smooth (about 1½ minutes total). Let cool for 5 minutes. In a large bowl, beat all cream cheese and butter with a mixer at medium speed until creamy. Beat in melted chocolate and vanilla until well combined.
Preview
See Also: 9x13 strawberry cake recipeShow details
WEBGrease two 9-inch round cake pans and line with waxed paper. Mix flour and baking powder in a bowl. Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition. Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter.
See Also: Cake Recipes, Chocolate RecipesShow details
WEBPreheat oven to 350 degrees. Finely dice the strawberries and place into a small bowl, set aside. In a large bowl combine the sugar and butter and blend with a hand mixer on medium speed until fluffy and well combined, about 3 minutes or so. Switch to low speed and add the egg whites two at a time until blended and follow with the strawberry
WEBPreheat the oven to 180ºC and line two 20cm baking tins with baking paper. In a mixing bowl, sift together all the dry ingredients. In another mixing bowl, combine all the wet ingredients until fully mixed. Add the wet ingredients to the dry ingredients a little at a time, making sure to mix the wet ingredients in properly between each addition.
See Also: Cake Recipes, Cheese RecipesShow details
WEBStrawberry Cake With White Chocolate Cream Cheese Frosting With Strawberries, Butter, Sugar, Strawberry Gelatin, Large Eggs, Vanilla Extract, Cake Flour, Baking
WEBIn a saucepan over medium high heat mash strawberries and stir in sugar and cornstarch. Bring to a boil then reduce and cook 5 minutes to thicken. Cool completely. Frosting: Cream butter and shortening then slowly add in powdered sugar and vanilla. Lastly mix in melted but slightly cooled white chocolate.
WEBMix until just combined. Pour the batter into the prepared pan and smooth the surface. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Cover the strawberry cake loosely with foil if it is browning too much.
WEBPreheat oven to 350 degrees F. Lightly grease three 8-inch round cake pans and. line bottoms with parchment paper rounds. Whisk together flour, baking soda, baking powder, and salt in a bowl. Process strawberries in a food processor until small pieces and a thick puree form, 5 to 10 seconds.
WEBHow to Make White Chocolate Frosting. Melt the white chocolate. Place white chocolate in a microwave safe container and alternate between heating for about 30 seconds and stirring. Heat until only a few lumps remain, then mix until completely smooth. Cream the cream cheese and butter. In the bowl of a stand mixer, cream the butter …
See Also: Cheese Recipes, Chocolate RecipesShow details
WEBStep 2: Creating the Cake Batter. In a bowl, muddle the thawed strawberries, reserving 1/4 cup for the frosting. Combine the white cake mix and strawberry gelatin mix. Add the strawberries, eggs, oil, and water. Beat the mixture until well combined.
WEBHeat 3/4 cup of cream on the stove until bubbles begin to pop up at the edges and the cream is steaming. Put the chocolate chips into a heat-proof bowl, or tupperware, and pour the hot cream over this. Stir to melt as many of the chips as possible. Some will not melt, and as such you’ll have a few lumps of white chocolate in the frosting. I
WEBCombine 2 1/4 cups flour and 3/4 cup sugar. Cut in 3/4 cup butter. Scoop out 1 cup crumb mixture, set aside. To remaining crumb mixture add beaten eggs, 3/4 cup sour cream, salt, baking powder, and baking soda. Mix well. Then fold in the white chocolate chips. Spread mixture over bottom and up sides of prepared pan.
WEBFor the white chocolate and strawberry cupcakes: Preheat the oven to 180°C (350°F) and place 10 cupcake cases in a tray. Add all ingredients except the jam to a bowl and beat until just combined. Do not over-mix. Fill the cake cases around 2/3 of the way, around 1 1/2 - 2 heaped tsp of mix in each.
WEBDirections. Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides. Puree whole strawberries in the bowl of a food processor or electric blender and set aside. Mix flour, baking soda, and salt together in a bowl.
See Also: Cake RecipesShow details
WEBAdjust an oven rack to the middle position and preheat to 350ºF/176ºC. Grease two 8" cake pans with cake goop or preferred pan release. In a separate medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring.
See Also: Buttercream Recipes, Cake RecipesShow details
WEBStep-by-Step Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes.
See Also: Cheese Recipes, Frosting RecipesShow details
WEBPreheat oven to 375°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray. In a medium bowl, mix flour and baking powder.