White Chocolate Cake with Peppermint… | Bob's Red Mill Natural Foods
A moist and delicately flavored white chocolate cake with a smooth and creamy peppermint Italian meringue buttercream frosting topped with airy peppermint…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bobsredmill.com.
Cooking tools:
- Stand mixer
- Candy thermometer
- Piping bag
- Offset spatula
- Cake pan
- Cooling rack
- Parchment paper
- Baking sheet
- Oven
- Microwave
- Mixing bowl
- Saucepan
- Chef's knife
- Whisk
- Refrigerator
- Toothpick
- Plastic wrap
Ingredients
- 10 oz White Chocolate
- 1 1/4 cups Milk room temperature
- 2 1/4 cups Organic Unbleached White All-Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter room temperature
- 1 1/4 cups Granulated Sugar
- 4 large Eggs room temperature
- 2 tsp Vanilla Extract
- 2/3 cup Water
- 5 large Egg Whites
- Salt
- 2 cups Unsalted Butter room temperature
- 1/2 tsp Peppermint Extract
- 2 large Egg Whites at room temperature
- 1/8 tsp Salt
- 2/3 cup Powdered Granulated Sugar**
- 1 tsp Vanilla Extract
- 3 Tbsp crushed Peppermints
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