Beautiful Little Bride’s Cake: Strawberry White Chocolate Truffle!


Here comes the Bride! This beautiful little Bride’s cake is a new tradition! Rich vanilla cake, filled with a strawberry white chocolate ganache, iced with sweet buttercream, and topped with a beautiful bouquet! ~Amy

Beautiful Bride’s Cake:
Strawberry White Chocolate Truffle!

Wedding Cake:

1 1/2 cups butter, at room temperature
3 cups sugar
6 eggs, room temperature
2 1/4 cups flour
2 1/4 cups Self Rising flour
1 1/2 cups milk

1 1/2 tsp vanilla

Heat oven to 350 degrees
Line the bottom of three 7 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

Strawberry White Chocolate Truffle Filling:

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
2 1/2-3 Tbsp strawberry preserves

Place chopped chocolate into a metal bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. For a faster set. Place the bowl of chocolate and cream over an ice bath, and with an electric mixer whip to thick consistency. Add strawberry preserves and beat again until thick.

Vanilla Buttercream:

1 1/2 cups butter, at room temperature
3/4 cup milk
9 cups powdered sugar
1 tbsp vanilla

With an electric mixer, beat butter for 2-3 minutes, until smooth. Add 5 cups of the sugar and milk, beat on high until smooth. Scraping down sides as necessary. Add the vanilla, beat until smooth. Add additional sugar and beat until light and fluffy.

To assemble:

Trim frozen cake tops to make even.
Place bottom layer on cake plate, brush off crumbs. Evenly spread half of the filling on top, leaving a half inch border around edges. Brush second layer of crumbs and press gently on top of filling. Repeat.
Coat sides with a thin layer of frosting, using more on top. Pipe frosting beads around base and top of cake. Set aside to set. When set trim flowers and arrange on the top of the cake in a bouquet style.

White roses
Blush bunch roses
White freesia

By Amy Richardson


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