Fold through the white chocolate followed by half the raspberries ... Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to ...
Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the ...
This light fruit cake should be covered and stored in a cool place for at least 3 weeks before cutting. Ice with a white chocolate ganache to which icing sugar has been added. Or just dust with ...
For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...
Each bite boasts an ample portion of vanilla-scented brown butter cake, topped with tart-sweet cranberry curd filling, and a light yet decadent white chocolate whipped cream frosting. The Southern ...