Is it just me, or is November breezing by a little too quickly this year? And then you’ve got these leftover whites from making the curd and…. Scatter white chocolate evenly over baking sheet and place in the oven for 5 minutes. The cream is added so that it blends into the buttercream more seamlessly. Thank you. Place 1 and 1/2 tablespoons lemon juice in a measuring cup. The story of this cake begins with cranberry curd. Spread an even layer of buttercream on top. Add vanilla and mix. Place the third layer on top, then frost the top and sides with the rest of the buttercream. Heat 1/4 cup heavy cream in a small saucepan on the stove until it just begins to simmer. Your email address will not be published. You can use it immediately or save it for later use. Sift in the powdered sugar, salt and vanilla and beat until well-blended. Make the Caramelized White Chocolate Buttercream: Preheat oven to 250ºF and line a baking sheet with parchment paper. I made a regular chocolate cake, filled the layers with a dark chocolate ganache (which he adores) and instead of going for a cocoa buttercream as I usually would, I reached for some golden chunks I had hanging out in the pantry. If you are really, really intimidated, you can always buy it here. I was honestly shocked at how similar it tasted to real caramel. Meet Jillian! Then pour in the melted chocolate and whisk on medium until it all comes together. Scatter white chocolate evenly over baking sheet and place in the oven for 5 minutes. Once set (if the chocolate is tempered properly this won’t take too long), one by one put them on the cake. Increase speed to medium-high and beat until light and fluffy, about 2 minutes. If you like lemon curd you will LOVE this stuff. Required fields are marked *. Pour mixture into a stand mixer and whisk on high for about 10 minutes, until it becomes thick, pale and glossy. The first time I made this, I started out with this recipe from Food & Wine but found the methodology unnecessarily complicated. First you’ll combine some milk with a little lemon juice–you’re essentially making your own buttermilk. It has a wonderfully creamy, toffee-like flavor, and it almost looked exactly like caramel when I stirred in a little warmed heavy cream. I can’t wait to hear what you all think of it! Or coconut? Pour/batter into lined cake pans, then bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Confession: I grudgingly love white chocolate. Don’t worry if your chocolate looks crumbly or lumpy at times–it’ll eventually smooth out the more you stir it. Then you’ll combine your wet ingredients–butter, brown sugar, granulated sugar, eggs, egg yolks, vanilla, lemon juice, and pumpkin. Remove, and smooth out with a spatula. Whipping the chocolate also gave it a slightly different texture so while I stick to the measurements (mostly) my method below is quite different. Supremely fluffy and perfectly-spiced layers of pumpkin cake frosted with the most delicious caramelized white chocolate buttercream ever! Sprinkle white chocolate shavings and pumpkin pie spice along the border. And they give a nice little crunch in every cake piece. And as a buttercream… where’s my spoon? My name is Jillian...and I'm a bakeaholic. Stir in the eggs and egg yolks, one at a time, followed by the vanilla. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and salt on high until fluffy and pale in color, about 2 minutes. Remove, and smooth out with a spatula. Once fully melted, allow it to cool in a bowl. Let it rest for 10 minutes at room temperature, and then use immediately to frost cake. Add butter a spoonful at a time, allowing each to be incorporated before adding another. It’s so easy, yet it adds an impressive touch to any cake. Caramelizing white chocolate is terribly easy: check out this guide or see how I do it on my IG stories. Where do you buy your caramelized white chocolate from? This was my husband’s birthday cake from a couple of weeks ago. 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.

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