White Chocolate Christmas Cake and Frosting with Spiced Cranberry Filling and Sugared Citrus Peel. It’s the perfect Christmas cake for your celebrations.
White Chocolate Christmas Cake
It’s Christmas time!! Are you ready? Presents, food, family, fun. Twinkle lights, carols, parades, and of course the Christmas tree!
The smell of boiling lemon and orange peels made my house smell so good! And then the spiced scents of the cinnamon, ginger and cranberries just put me right into the holiday spirit. I loved it!
Have you ever torte a cake before? Not sure what “torte” means? It means to cut in half across in a horizontal motion. (ok, I just made that up.) But really, all you are doing is taking your round cake and slicing it in half.
Some do this with a serrated knife and I’ve seen others use floss. I like my Wilton Cake Leveler
See all those pretty layers?
Putting this beautiful cake together!
It’s so easy to fill a cake.
Interested in the wax paper in the photos above?
Place the wax paper under the cake to keep the cake platter clean. You could frost the cake on a board and then transfer it to the stand, but that’s an extra step and you’d see it when you sliced into it. I place pieces of wax paper around the cake when I frost, then gently remove it when I’m done leaving behind a clean cake platter. Easy!
Wanna know how I made the top?
Candy Topping
I simply took some of the white chocolate, placed it into a baggie and snipped off the corner. Then I covered a cookie sheet with wax paper and drizzled circles all over it. I let it harden in the fridge and then broke up the pieces and balanced them on top of the cake.
Stunning in its simplicity, isn’t it 🙂
This recipe is part three of a three part series including White Chocolate Cake and Sugared Citrus Peels.
White Chocolate Christmas Cake
White Chocolate Cake with vibrant red cranberry filling just calls out Christmas to me.
Ingredients
- 2 White Chocolate Cakes
- Spiced Cranberry Filling
- FOR THE WHITE CHOCOLATE FROSTING
- 12 ounces White Chocolate (with cocoa butter)
- 1 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
Instructions
For the White Chocolate Frosting
- Melt Chocolate in a double boiler and then cool for 30 minutes.
- Beat butter with a paddle attachment at medium to high speed until fluffy. Slowly add sugar, white chocolate and vanilla.
- At slow speed, add in powdered sugar until combined and desired thickness is achieved.
Assemble Cake
- Torte each cake. Place one slice on a cake plate and add a dam around the perimeter of the cake. Fill with ⅓ of the Cranberry Filling. Continue layering the cake and cranberry.
- Frost cake and then decorate with sugared citrus peels.
- Cover loosely and refrigerate overnight. Bring to room temperature before serving.
Notes
Recipe from Chocolate Magazine (Better Homes and Gardens)
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