White Chocolate Raspberry Cake

What you'll need

Cake Layers

Directions

- Add all ingredients to a mixing bowl fitted with a beater and mix for 1 minute on slow speed and then 3-4 minutes on medium speed.

- Separate the batter in 4 equal amounts and colour in varying shades of pink.

- Deposit  the batter in separate 7" round tins.

- Bake in a deck oven at 180ºC for 20-25min until an inserted knife/pick comes out clean.

- Allow to cool slightly and remove from tins/pans and allow to cool thoroughly.

White Chocolate Fond/Mousse

Directions

- Add the Dawn White Chocolate Fond powder to the prepared water and mix until completely dissolved.

- Add 1/3 of the lightly whipped cream and fold it in.

- Place the rest of the cream and fold in, making sure the fond is fully combined.

- Split the fond/mousse into 4 and add to three of them varying amounts of pink food colouring to create an ombre shades.

Assembly

- After the cake layers have cooled down brush them with sugar syrup.

- Then sandwich the four cakes with a layer of Dawn Raspberry Delifruit filling and the prepared uncoloured White Chocolate mousse.

- Once finished, apply the different shades of pink mousse/fond around the outside of the cake starting with the darkest at the bottom of the cake. 

- Cover the whole cake finishing with the lightest colour on top.

- Smooth out with a pallet knife to blur the lines between the different colours to create an ombre effect. 

- Decorate with chocolate hearts of choice and roses.

Additional Info

Created by

Vaishnavi Vora - Student Ambassador

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White Chocolate Raspberry Cake

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