I think I have found the cure for the my-job-sucks blues. It’s having an epic baking party with a good friend. Yesterday, after I made my escape from the office, my friend Rachel came over for what we jokingly refer to as our “baking date”. Between learning how to handle my new mixer and the potential disasters of trying new techniques the afternoon could have ended horribly, but it didn’t. Cake from scratch? No problem. Strawberry butter cream frosting? No big deal. White chocolate strawberry ganache? We got this. We totally rocked this cake recipe and I am so going to pull it out when my mother-in-law comes to visit next month.
Whew, I am getting a rush just typing about it. Unfortunately I can’t share the pictures of the cake since my new computer doesn’t have the software for my camera loaded yet. Where is the software you might ask? Well, it’s in a box, marked office, in my office closet, with about twenty other boxes marked office. But this picture is pretty accurate, except I used two round cake pans.
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 4 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 cup milk
- 1 bag of white chocolate baking morsels
- 1/2 jar of strawberry jam
- 2 sticks of butter at room temperature
- 1/2 jar of strawberry jam
- 6 – 8 cups of powdered sugar
- 2 drops red food coloring (optional)
- 1-2 small baskets of strawberries
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour the cake pans.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch. The two layers cool to room temperature.
- In a pot on the stove, break of the white chocolate bars in to pieces and melt on medium/high temperature until they chocolate is melted to a thick liquid. Add in the jar of strawberry jam and mix thoroughly.
- Take your first layer of cake and shave off the rounded top with a long knife so the surface is flat. Then slice it again horizontally so you have two thing layers. Take the first layer and pour the warm ganache as thick or thin as you like (the more in better I think!). Place the second layer of cake on top of the ganache. Repeat with all four layers. Cut and trim the edges so the layers are flush (or you can skip this step like I did and cover your mistakes with butter cream)
- Once they are soft, blend the sticks of butter together the the rest of the strawberry jam. Add in powder sugar one cup at a time until the icing is fluffy. Ice the top and sides of the cake to your liking.
- Wash and dry the strawberries. Cut off the tops and then slice into halves and then arrange on top of the cake.
- Slice and enjoy!!!
Original recipe and images from here.