Recipe of Homemade Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache

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The ingredients needed to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

1. Take FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
2. Prepare 16 ounces white chocolate, chopped, do not use chips
3. Take 2 cups fresh rasberries, or thawed frozen rasberries
4. Take 1 1/2 cups heavy whipping cream
5. Prepare 1 teaspoon vanilla extract
6. Prepare FOR VANILLA CAKES
7. Take 3 cups cake flour
8. Take 1 tablespoon baking powder
9. Prepare 1/2 teaspoon salt
10. Make ready 1 2/3 cup unsalted butter, melted
11. Make ready 1 1/2 cups granulated sugar
12. Get 4 large eggs
13. Prepare 2 teaspoons vanilla extract
14. Get 2/3 cup milk, I used whole milk
15. Take TO DECORATE
16. Prepare 4 or more fresh rasberries
17. Prepare valentine sprinkles

Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed. White cakes flavored with vanilla caramel latte creamer with luscious white chocolate ganache frosting and a drizzle of caramel sauce. Four simple ingredients—sugar, butter, vanilla and milk—come together in a homemade frosting recipe that proves the whole is greater Chocolate Whipped Cream Frosting. This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a I use and recommend an offset spatula.

Instructions to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

1. MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
2. Puree rasberries in a food processor or blender
3. Strain them, pressing to extract all juice, discard seeds
4. Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
6. Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
7. MAKE VANILLA CAKES
8. Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either
9. Whisk in a bowl the flour, baking powder and salt
10. In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended
11. Divide evenly between cake molds
12. Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely
13. Whip the chilled Rasberry White Chocolate mixture until light and fluffy
14. Fill center of each cake with some filling
16. Sandwich 2 cake halves together. This will make 4 cakes
17. Frost each cake with the frosting
18. Decorate with a fresh rasberrie and valentine sprinkles

Four simple ingredients—sugar, butter, vanilla and milk—come together in a homemade frosting recipe that proves the whole is greater Chocolate Whipped Cream Frosting. This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a I use and recommend an offset spatula. If desired, use a piping tip to pipe some frosting and/or Chocolate Frosting: If desired, swap the whipped vanilla buttercream with chocolate buttercream. Today's temptation is a vanilla cake filled with a luscious raspberry frosting, and decorated with pastel colored sprinkles. Put the milk, egg whites, vanilla extract and vanilla seeds into a mixing bowl and whisk.

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