White Chocolate Peppermint Cake

White Chocolate Peppermint Cake

White Chocolate Peppermint Cake
SIMPLE WHITE CAKE
Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
 

Basic Ganache


Basic ganache consists of just two ingredients: semi-sweet chocolate and heavy cream. Here's how it's made:

INGREDIENTS
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, at room temperature
INSTRUCTIONS
  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  3. Add butter and stir until smooth. Let cool slightly before using.
Buttercream Icing

Ingredients

Makes

About 7 cups of icing

Instructions:

Step 1

Stiff Consistency:

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.


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