White Velvet Cake

This heavenly dessert will be the star of the show. The white velvet cake is made complete with a smooth white chocolate buttercream and topped with marshmallows and snowflakes.

The ingredient of White Velvet Cake

• 8 eggs at room temperature separated
• pinch of salt
• 220g 1 cup caster sugar
• 250ml 1 cup canola oil
• 160ml 2 3 cup water
• 1 tablespoon vanilla bean paste
• 300g 2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar
• 500g butter chopped at room temperature
• 750g icing sugar mixture
• 2 tablespoons milk
• 300g white chocolate melted cooled
• 250g dr oetker ready rolled icing white
• 150g 1 cup royal icing mixture
• 35ml cold water
• 10 large white marshmallows
• edible silver colour mist spray to decorate
• edible silver glitter to decorate

The Instruction of white velvet cake

• preheat oven to 170c 150c fan forced line the bases of two round 20cm base measurement cake pans with baking paper
• place the egg yolks salt and 1 3 cup sugar in a large bowl use a balloon whisk to whisk until combined whisk in the oil water and vanilla sift the flour and baking powder over the mixture use a large metal spoon to fold until combined
• use electric beaters to beat egg whites and cream of tartar until soft peaks form gradually add remaining sugar 1 tbs at a time beating well after each addition until sugar dissolves stir one third of the egg white mixture into the flour mixture to loosen then gently fold in the remaining meringue
• divide mixture among the prepared pans smooth tops bake for 45 minutes or until cakes spring back when lightly touched in the centre place 2 wire racks on the bench with even sized glasses or cans under each corner to allow air to circulate transfer cake pans to the racks set aside for 5 minutes or until the cakes sink slightly invert cakes onto racks without removing the pans for 10 minutes turn pans right side up carefully run a palette knife around the edge of each cake to loosen remove glasses or cans from under racks and turn cakes onto racks set aside to cool completely
• to make buttercream use electric beaters to beat butter in a large bowl until pale gradually add icing sugar and milk in alternating batches beating well after each addition add chocolate beat until combined
• cut each cake in half horizontally place 1 cake base on a plate spread with 1 cup buttercream repeat with two more layers spreading each with 1 cup buttercream icing place final layer on top spread 1 1 1u20442 cups buttercream over the top and sides of cake place in fridge for 1 hour keep the remaining buttercream in a cool place not the fridge
• meanwhile roll out the ready rolled icing use snowflake cutters to cut out snowflakes set aside until firm
• spread remaining buttercream over cake for a second coating place in the fridge for 30 minutes to set use electric beaters to beat royal icing mixture and water in a bowl until smooth spread over top of cake and carefully towards edges so it drizzles slowly down the sides set aside for 1 hour or until set lightly spray marshmallows with silver spray sprinkle with glitter top the cake with the marshmallows and the snowflakes

Nutritions of White Velvet Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a