Vanilla Cake with White Chocolate Raspberry Ganache Filling Covered with Dark Chocolate Ganache

Last week I showed you my first sugar flowers that I made with homemade fondant. Today, as I promised, I prepared a cake decorated with fondant and more flowers. This cake consists of vanilla base from the adorable blog Sweetapolita,  with white chocolate raspberry ganache filling and covered with dark chocolate ganache. Luscious! I’m proud to say that is the first time I made a good finish in a cake. Here it is, ready to be covered with fondant.

I covered the cake with the same homemade fondant as before, but this time I used gum paste to make the flowers. This paste is proper to make them. It is more elastic allowing shape thin petals like real ones. When I finished covering with fondant, I instantly got an idea to make some ruffles around the cake. I followed this great tutorial made by the talented Linda, of the blog Call me Cupcake. She was inspired by the amazing frilly cakes designed by Maggie Austin.

This cake is a way to wish a Happy Birthday to my lovely friends Clara, Alessandra and Biankita. 

Vanilla Cake with White Chocolate Raspberry Ganache Filling Covered with Dark Chocolate Ganache

Classic Vanilla Butter Cake

 (from Sweetapolita)

Yield: three 8-inch round cake layers

4 large eggs (separated)

3 1/2 cups sifted cake flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup (227 g) unsalted butter, at room temperature

2 cups granulated sugar, divided

2 teaspoons pure vanilla extract

1 cup milk (room temperature)

1/4 teaspoon cream of tartar

Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three – 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic warp and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.

Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or back of a spoon. Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).

White chocolate and raspberry ganache

(from Australian Gourmet Traveller)

50 ml heavy cream

100g white chocolate

45g raspberries, coarsely chopped

Bring cream just to a boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add raspberries, stir to form a ripple effect.

Note: If fresh raspberries are unavailable, substitute defrosted frozen raspberries

Dark Chocolate Ganache

18 ounces bittersweet chocolate, chopped
2 cups heavy cream

Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth.