White velvet cake

This heavenly dessert will be the star of the show. The white velvet cake is made complete with a smooth white chocolate buttercream and topped with marshmallows and snowflakes.

Recipe «White velvet cake» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 8 eggs, at room temperature, separated, Pinch of salt, 220g caster sugar, 250ml canola oil, 160ml water , 1 tbsp vanilla bean paste, 300g plain flour, 1 tsp baking powder , 1 tsp cream of tartar, 500g butter, chopped, at room temperature, 750g icing sugar mixture, 2 tbsp milk, 300g white chocolate, melted, cooled, 250g Dr. Oetker Ready-rolled Icing White, 150g royal icing mixture, 35ml cold water.

Ingredients:

• 8 eggs, at room temperature, separated 
• Pinch of salt 
• 220g caster sugar 
• 250ml canola oil 
• 160ml water 
• 1 tbsp vanilla bean paste 
• 300g plain flour 
• 1 tsp baking powder 
• 1 tsp cream of tartar 
• 500g butter, chopped, at room temperature 
• 750g icing sugar mixture 
• 2 tbsp milk 
• 300g white chocolate, melted, cooled 
• 250g Dr. Oetker Ready-rolled Icing White 
• 150g royal icing mixture 
• 35ml cold water 
• 10 large white marshmallows 
• Edible silver colour mist spray, to decorate 
• Edible silver glitter, to decorate 

Instructions

1. Preheat oven to 170C/150C fan forced. Line the bases of two round 20cm (base measurement) cake pans with baking paper.
2. Place the egg yolks, salt and 1/3 cup sugar in a large bowl. Use a balloon whisk to whisk until combined. Whisk in the oil, water and vanilla. Sift the flour and baking powder over the mixture. Use a large metal spoon to fold until combined.
3. Use electric beaters to beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, 1 tbs at a time, beating well after each addition until sugar dissolves. Stir one-third of the egg white mixture into the flour mixture to loosen, then gently fold in the remaining meringue.
4. Divide mixture among the prepared pans. Smooth tops. Bake for 45 minutes or until cakes spring back when lightly touched in the centre. Place 2 wire racks on the bench with even-sized glasses or cans under each corner to allow air to circulate. Transfer cake pans to the racks. Set aside for 5 minutes or until the cakes sink slightly. Invert cakes onto racks, without removing the pans, for 10 minutes. Turn pans right side up. Carefully run a palette knife around the edge of each cake to loosen. Remove glasses or cans from under racks and turn cakes onto racks. Set aside to cool completely.
5. To make buttercream, use electric beaters to beat butter in a large bowl until pale. Gradually add icing sugar and milk, in alternating batches, beating well after each addition. Add chocolate. Beat until combined.
6. Cut each cake in half horizontally. Place 1 cake base on a plate. Spread with 1 cup buttercream. Repeat with two more layers, spreading each with 1 cup buttercream icing. Place final layer on top. Spread 1-1 1⁄2 cups buttercream over the top and sides of cake. Place in fridge for 1 hour. Keep the remaining buttercream in a cool place (not the fridge).
7. Meanwhile, roll out the ready-rolled icing. Use snowflake cutters to cut out snowflakes. Set aside until firm.
8. Spread remaining buttercream over cake for a second coating. Place in the fridge for 30 minutes to set. Use electric beaters to beat royal icing mixture and water in a bowl until smooth. Spread over top of cake and carefully towards edges so it drizzles slowly down the sides. Set aside for 1 hour or until set. Lightly spray marshmallows with silver spray. Sprinkle with glitter. Top the cake with the marshmallows and the snowflakes.