Thursday, July 1, 2010

White Chocolate Peanut Butter Cake

This was my very first paid cake order! I'm really pleased with how it turned out and I hope that it will be enjoyed :). I'm hoping to continue doing more orders!

White Chocolate Cake Ingredients:

2 and 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
6 oz. white chocolate, chopped
1/2 cup hot water
1 cup butter, softened
1 and 1/2 cups white sugar
3 eggs
1 tsp. vanilla extract
1 cup buttermilk

Peanut Butter Icing Ingredients:

8 oz. pkg. cream cheese
2/3 cup softened butter
1 and 3/4 cups peanut butter
2 tsp. vanilla extract
3-5 cups powdered sugar
3/4 cup of milk

Cake Directions:

Preheat the oven to 350 degrees F and place rack in center of oven. Line the bottom of two 9" round cake pans or one medium rectangular sheet pan with parchment paper and then grease with non-stick cooking spray.

In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. Meanwhile, in small saucepan, melt the white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.

In a large bowl, cream together the butter and sugar with a mixer until light and fluffy. Add the vanilla and the eggs, beating well with each addition. Stir in the flour mixture alternately with buttermilk, then add the melted white chocolate.

Pour the batter into the prepared cake pan(s). Bake for 23-25 minutes if using two round cake pans and 30-35 minutes if using a rectangular cake pan, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack before icing. You can cover and place the cake in the fridge or freezer to speed up the cooling process.

*White Chocolate Cake recipe from AllRecipes

Icing Directions:

With an electric mixer, cream together the cream cheese and butter. Then add in the peanut butter and vanilla extract, mixing until combined. Add about 3 cups of powdered sugar and mix together. The icing will look very crumbly. Then add the milk, beat until light and fluffy. Keep adding in icing sugar and blending until the icing is nice and smooth but firm. You don’t want the consistency of the icing to be runny at all. It should be spreadable and able to hold its shape.

To assemble the cake:

With a long serrated knife (I use a bread knife) or a cake leveller, level off your cakes so they are completely flat and even.

Using a spatula or small knife, spread a layer of icing on the top of the cake that will be on the bottom and place the other cake on top of that.

When icing the entire cake, it's easiest if you just put a large glob of icing on the top and then spread it outwards and down the sides of the cake. It is easier to spread the icing it is is cooled. If you find the icing starting to get too soft and melted, just put it in the refrigerator for 5-10 minutes to allow it to firm up again.

I garnished the cake with whole and chopped White Chocolate Peanut Butter Cups. The recipe for those can be found here.  This cake was ordered for a birthday celebration so I also piped "Happy Birthday" in white vanilla icing in the center of the cake. My icing lettering skills are a work in progress - I still need a lot of practice but it's getting there!

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