White Chocolate Cake and Frosting with Spiced Cranberry Filling and Sugared Citrus Peel
It’s Christmas in July and I had a great time making this cake in the middle of the summer.
The smell of boiling lemon and orange peels made my house smell so good! And then the spiced scents of the cinnamon, ginger and cranberries just put me right into the holiday spirit.I loved it!
Have you ever torte a cake before? Not sure what “torte” means? It means to cut in half across in a horizontal motion. (ok, I just made that up.) But really, all you are doing is taking your round cake and slicing it in half.
Some do this with a serrated knife and I’ve seen others use floss. I like my Wilton Cake Leveler
See all those pretty layers?
Putting this beautiful cake together!
It’s so easy to fill a cake.
Interested in the wax paper in the photos above? I place the wax paper under the cake to keep the cake platter clean. I could frost the cake on a board and then transfer it to the stand, but that’s an extra step and you’d see it when you sliced into it. I place pieces of wax paper around the cake when I frost, then gently remove it when I’m done leaving behind a clean cake platter. Easy!
Wanna know how I made the top?
I simply took some of the white chocolate, placed it into a baggie and snipped off the corner. Then I covered a cookie sheet with wax paper and drizzled circles all over it. I let it harden in the fridge and then broke up the pieces and balanced them on top of the cake.
Stunning in its simplicity, isn’t it
Serves: 1 9 inch cake
- Recipe from Chocolate Magazine (Better Homes and Gardens)
- 2 White Chocolate Cakes
- Spiced Cranberry Filling
- 12 ounces White Chocolate (with cocoa butter)
- 1 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- Melt Chocolate in a double boiler and then cool for 30 minutes.
- Beat butter with a paddle attachment at medium to high speed until fluffy. Slowly add sugar, white chocolate and vanilla.
- At slow speed, add in powdered sugar until combined and desired thickness is achieved.
- Torte each cake. Place one slice on a cake plate and add a dam around the perimeter of the cake. Fill with ⅓ of the Cranberry Filling. Continue layering the cake and cranberry.
- Frost cake and then decorate with sugared citrus peels.
- Cover loosely and refrigerate overnight. Bring to room temperature before serving.
The White Chocolate Cake recipe can be found HERE.
The Spiced Cranberry Filling and Sugared Citrus Peel can be found HERE.
This is really a beautiful cake!!! Maybe someday, I will be good enough to attempt this!!!
I KNOW you could do it! Just slow down and do it!
This is a beautiful cake, and I love your clear, illustrated instructions! I’ve Pinned this to my Christmas recipes board, although I agree, it would taste very nice right now in July too! The flavours sound fabulous, especially that spiced cranberry filling. I’m visiting via Say G’Day Saturday – so G’Day, and have a fabulous weekend
Thanks so much for pinning and for dropping by. We ate it up on the 4th of July!
The presentation on this is amazing! Please come by and share it with our readers at https://www.madefrompinterest.net/2013/07/super-saturday-show-rock-link-party/. We would love to have you!
Thanks so much for the invite over and for dropping by.
Wow!!!! It’s gorgeous!!!
Thank you.
Oh My Goodness!! This cake looks so yummy and we are all about Christmas in July….or year round! Thanks for linking up to our Strut Your Stuff Saturday link party. We would love to have you enter this recipe on our new sister site we just launched last January – MyRecipeMagic.com. Hope you’ll stop by and check it out. -The Six Sisters
https://www.sixsistersstuff.com/2013/06/my-recipe-magic-introduction.html
Thanks so much for stopping. I’ve posted a few recipes there but it’s just not part of my routine. I need to share more there.
Karyn, the cake is absolutely gorgeous and even more stunning on that amazing cake stand I am so envious of! Thanks for sharing this beauty and pinning!
Thanks Cindy. The cake stand was a gift and it’s one of my cherished pieces. I love it and use it a lot!
This is spectacular! I would love for you to share your talents with us at our weekly Inspire Me Monday party (open now!)
Create With Joy
https://create-with-joy.com
Thanks so much for stopping by!
Stunning! You really have an eye for decorating 😉
Well, thanks. I’ve learned a lot in the past two years.
I love your cake! The filling looks so yummy!! following you now!
If you love the smell of mulled berries in the winter, this would be perfect!Thanks for following
Love the Mackenzie Childs, love the gif, and finally love the cake. mmmmm….
Thanks I <3 my cake platter as well and use it often.
OMG this cake is amazing! Seriously. Soooo spectacular…I cannot even begin to image how good it much be, but I’m sure it’s just as good as it looks!
Found your feature on Two Cup Tuesday. Congrats!
Toodles,
Tammy<3
Thanks for the pin and thanks for stopping by! BTW – Pint Sized Baker is my other blog… yes, i’m crazy and have two blogs…
LOL not crazy at all! They’re both awesome so kudos to you! 😀
P.S.
I also pinned this!
Wow! Your cake is quite the show-stopper. You do a great job with your photography!
Thanks so much. I’ve been working on my photography for the past year. You should see my “old” stuff… yikes!
I really like white chocolate cake, and your cake looks DELICIOUS !!
Thanks so much! I love the way the red and white look together.
Decadent pure decadence!! Love it!! Come link up to my party that is going on right now and share this post with us. https://thestylesisters.blogspot.com/2013/07/centerpiece-wednesday-and-wrap-up_17.html
Karin
Thanks for stopping by! Glad you liked it!
you can ship this too me right? That’s not a problem… ;D
yeah… sure… no problem at all… I’ll get right on that for ya… >_<
Holy chocolate Karyn! This looks so GORGEOUS! Pinned!
Whoa Karyn, this cake looks absolutely AhhhMazing!