Bake this cake for my sister. She requested 2 butterflies and tiny roses in white chocolate only. I told her as this is your birthday cake it should have something red. Then she said just one red strawberry will do.
Google: “A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda.”
“Melting white chocolate seems to require quite some skill. Since it’s not real chocolate, but a combination of sugar, milk, cocoa butter, vanilla and fat, it doesn’t melt as easy as milk or dark chocolate. It has a lower melting point and is a little trickier to melt. White chocolate burns quite easily, so it’s important to melt it using indirect heat—otherwise, you’ll be left with a clumpy, unusable mess,” says Hayes.”
Phew!!! I took the picture after I decorated. My sister said the cake is not too sweet, and butter flavour and there isn’t any left which I told her to take a picture of a piece for me, so I can publish what it look inside. Her colleagues said it is moist, and delicious, with coffee, tea and dessert wine. Glad everyone enjoyed it. Let’s bake with love for my sister!!!
Ingredients
White chocolate moulds
280 g white melting chocolates
1 1/2 Tsp olive oil
Cake
260 g butter, softened
1 c castor sugar
1 Tsp baking powder
1/2 Tsp salt
2 Tsp vanilla essence
3 eggs
2 1/2 c self raising flour
300 ml double cream
Decorations
1 strawberry
2 white chocolate butterflies
1 white cholate round tiny roses
4 white cholate different design tiny roses
Method
One day in advance
Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot.
Set to cool slightly, spoon onto a jug easy to pour into the round tiny rose moulds, using a teaspoon spoon a bit enough for the 4 different design tiny rose and 2 butterflies’ mould. Then freeze it for overnight.
The next day
Preheat oven to 160 degrees C. Grease and line 23 cm spring form pan and set aside. Beat butter, castor sugar and vanilla in mixing bowl on medium high speed until light and fluffy. Add egg one at a time, beating well each addition.
Add half the flour, stir to combined. Add half double cream, stir to combined. Repeat with the remaining flour and double cream, making sure it’s combined and has batter consistency. If not add some water about 1/2 c water. Once it looks like batter consistency, spoon onto prepared pan. Smooth the top of the batter. Gives a couple of knocks on bench top. Bake for 1 hour or until skewer out clean.
Switch off oven, leave cake in closed door oven for 35 minutes. Bring out from oven onto a rack, cool for 15 minutes. Flip out cake onto a plate. When it had cool completely, place the cake into a cake container. In the evening, just before my sister come to pick up the cake, bring out the white chocolate butterflies and tiny roses moulds from freezer to bench top about 20 minutes. Then unmould it.
Decorate one strawberry in the centre on top of cake, each butterfly opposite each other on the right and left of strawberry. Next the round different tiny roses on top of the strawberry and lastly 3 design tiny roses under the 2 butterflies and under the strawberry. The one last design tiny rose under the tiny rose chocolate. Enjoy!!!
Note: if you want to keep chocolate for another cake keep it in airtight container in freezer. Best use before 1 month. You can get different mould from shop or buy online. You can use dark chocolate instead of white.
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