Spread an even layer of buttercream on top. No fussing over eggs and thermometers and long whipping times. Stir in the pumpkin puree and remaining tablespoon lemon juice. You can use it immediately or save it for later use. Required fields are marked *. Every year, early in the summer, I tell him to let me know what kind of cake he wants so I can start planning and I’m always secretly hoping he’ll give me some awesome new idea and a real challenge. This stuff is incredible. Place over a pot with boiling water and cook for about 10 minutes, until the temperature reaches 185. It spreads like an absolute dream on a cake (the gorgeous swirls!) Aw, thank you so much Katelyn!!! It turns rough and beige at first and then as you stir you find it turning darker on the bottom. Stir in the eggs and egg yolks, one at a time, followed by the vanilla. Then cut into squares … See the little trees on the cake? So when thinking of what to frost my pumpkin cake with, I figured I’d give caramelized white chocolate a try! And I’m not gonna pretend that doesn’t sound delicious but this is better, way better! Once set (if the chocolate is tempered properly this won’t take too long), one by one put them on the cake. Make the Caramelized White Chocolate Buttercream: Preheat oven to 250ºF and line a baking sheet with parchment paper. Please. caramelizes. From what I read on the Internet, it seemed like the quality of white chocolate was crucial to getting the best results, so I went with Ghirardelli white chocolate chips. Make sure you to put a bottom cake layer upside down on the top of the cake to make for even frosting. I like this guide from David Lebovitz (also, check out my instagram highlights for a walk-through in photos) essentially you’ll take as much white chocolate as you want – do at least 8oz to make it worth the time – and bake it at 250, stirring it from time to time until it turns the color of caramel, I puree mine as soon as I’m happy with the color and then let it set on a parchment-lined 1/4 sheet pan, once it is firm and set, I chop it up and store it in an air-tight container, if you are going to use this right away, use it right after the puree step, (here is where I started with this recipe though I ventured away from the original), (make the full recipe for an 8 or 9” two layer cake, half for a 6”). I baked my cake in two 5” molds and then sliced both in half for 4 cake layers. As for the cake, it actually requires less time than the buttercream itself. It’s fairly easy to make: soften the cranberries with some sweeteners by boiling then add butter and temper in some egg. the virtues of of toasted white chocolate before, Sunshine Cake (Orange, Lemon and Vanilla), 10 Non-Traditional Pies to Bake for the Holidays, Vanilla Brown Butter Cake with Whipped Salted Caramel Ganache. In a medium-sized mixing bowl, whisk together the flour, baking soda, spices, and salt; set aside. Pour mixture into a stand mixer and whisk on high for about 10 minutes, until it becomes thick, pale and glossy. I can’t help but feel like I’m running out of precious pumpkin baking time as December gets closer and closer! Have you ever made caramel at home? Place the white chocolate into the oven in 10 minute intervals, stirring/scraping up, and re-spreading the white chocolate each time. And then you’ve got these leftover whites from making the curd and…. I can’t help it, there is just something wonderfully addictive about caramelized white chocolate and I’m not even a huge white chocolate fan, or even a caramel fan (both are a little too sweet for my taste). Place the third layer on top, then frost the top and sides with the rest of the buttercream. In a heatproof bowl, whisk together the egg whites, sugar, lemon juice and salt. Have you ever heard of something so divine?? And as a buttercream… where’s my spoon? I have a recipe on the blog for a swiss buttercream version, but this is more basic and easier to make – which makes me like it more! It makes just enough to frost the entire cake with the exception of a few “tiny” taste tests here and there. Scatter white chocolate evenly over baking sheet and place in the oven for 5 minutes. Add butter a spoonful at a time, allowing each to be incorporated before adding another. Hello heaven. Yep, it looks pretty basic. They taste so much better than glaze or fondant! melting ice cream cake: a step-by-step guide, 10 Non-Traditional Pies to Bake for the Holidays, Vanilla Brown Butter Cake with Whipped Salted Caramel Ganache, 400g caramelized white chocolate, melted but at room temperature or just a bit warm.