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White chocolate candy cane cake
White chocolate candy cane cake
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Prep Time:
85 minutes
Cook Time:
120 minutes
Total Time:
205 minutes
Festive Christmas cake with white chocolate mint buttercream, perfect for a big holiday party.
Ingredients:
  • 375g butter, chopped
  • 250g white chocolate, chopped
  • 645g (3 cups) caster sugar
  • 375ml (1 1/2 cups) milk
  • 340g (2 1/4 cups) plain flour
  • 3 eggs
  • Candy canes, crushed, to decorate
  • Edible gold dust, to decorate
  • 300g unsalted butter, at room temperature
  • 500g icing sugar mixture
  • 1-41.20 gm milk
  • 300g white chocolate, melted, cooled
  • 1-2 drops rose pink food colouring
  • 315g (1 1/2 cups) caster sugar
  • 60ml (1/4 cup) water
  • 4 egg white
Instructions:
  • Preheat your oven to 160C/140C fan forced. Grease and line two 20cm round cake pans.
  • In a large saucepan, gently melt together the butter, chocolate, sugar, and milk over low heat. Stir constantly for 5 minutes until the mixture is smooth and fully melted. Allow it to cool for 5 minutes before moving on.
  • Sift the flours over the chocolate mixture and stir until combined. Add the eggs and mix well. Divide the batter evenly among the prepared pans. Bake for 1 hour and 30 minutes until a skewer comes out clean. Let the cakes cool in the pans.
  • In a bowl, use electric beaters to whip butter until pale and creamy. Gradually add icing sugar and milk in alternating batches, beating well after each addition. Mix in white chocolate until smooth. Tint mixture pale pink with food coloring.
  • Trim the top of cakes with a serrated knife to flatten. Cut each cake in half horizontally. Place 1 cake base on a plate and spread one-third of the buttercream. Repeat layering with the remaining cake and buttercream, finishing with cake.
  • In a saucepan, gently dissolve sugar and water over low heat. Use a wet pastry brush to prevent sugar crystals from forming on the sides. Increase heat and cook until the mixture reaches 115C without stirring. While the syrup cooks, beat egg whites until firm. Once the syrup hits 120C, slowly add it to the egg whites while beating on low. Increase speed and beat until thick and glossy. Spread half the meringue on the cake, then pipe peaks with the rest. Garnish with crushed candy canes and gold dust.

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