Gently set the other cake on top of the cream and press it down just a bit so that the cream comes to the edges, but doesn’t overflow.ĥ – In a double boiler melt together, stirring occasionally until the almond bark (or white baking chocolate) and shortening are smooth and evenly incorporated.Ħ – Set the cake stand over a wire rack that’s been placed onto a large baking sheet with rims all the way around (this prevents the excess chocolate from running all over your kitchen counters) or just leave them on the wire rack if transferring to a serving dish later on. Spread a thick, even layer of frosting out over the top. Refrigerate the cream until ready to use.Ĥ – Once the cakes are completely cooled, set the bottom cake onto a cake stand or a wire rack. Once you see it come together, set the mixer to a high speed and whip until the filling is stiff. While the cakes are baking and then cooling, prepare the cream filling.ģ – In a mixing bowl that has been in the freezer for at least 5 minutes, use the whisk attachment to whip the cream, sugar and extract together until it starts to thicken. Bake about 17-20 minutes, until cake bounces back slightly when pressed in the center.Ģ – Allow the cakes to cool slightly before transferring them from the cake pans to a wire rack to finish cooling completely. Place the filling in a piping bag fitted with a large round tip and set aside.ħ) Using a 3” cookie cutter or biscuit cutter, cut little circles out of the cake, then fill half of of the cutouts with the filling, top with another cake cutout and continue until they are all filled.Ĩ) Take each little cake, dip the sides in one of the bowls of melted white chocolate mixture, place them on the wire rack and ladle some of the white chocolate from the reserved white chocolate mixture over the top (Watch the video for a clear visual if this sounds complicated), allow them to set for a bit while we work on the chocolate drizzle.ĩ) In a microwave safe bowl add the bittersweet chocolate candy melts and shortening and microwave in 20 second intervals until fully melted.ġ0) Either with a spoon or a piping bag, drizzle the chocolate over the top of the cakes in zig zag pattern, then gently tap the wire rack on the counter (this is so the chocolate sets) and allow them to set until the coating and chocolate has hardened.1 – Prepare the two cake as directed on the packaging and spread them evenly into two prepared pans of equal size. Allow to cool completely then pop it in the fridge.ģ) To make the filling, in a large bowl, using a handheld electric whisk, whisk together the butter, shortening, fluff and vanilla until well combined, add the powder sugar and milk and whisk for about a minute or until the filling is nice and fluffy.Ĥ) Pop the filling in the fridge for about 45 minutes along with the cake.ĥ) Add the vanilla candy melts and shortening to a microwave safe bowl and microwave in 20 second intervals until fully melted then divide the mixture between two bowls.Ħ) Spray a wire rack with some non stick spray or brush with some vegetable oil, place it over a baking sheet and set aside. 1) Preheat your oven to 350 degrees, line a baking sheet with some parchment paper, spray with some nonstick spray and set aside.Ģ) prepare the cake mix according to package instructions, pour the batter into your prepared pan and bake for about 15 minutes or until fully cooked through.
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