PCKristi
- 19
Looking for a Cake Recipe with White Chocolate Icing and Strawberries?
Click For Summary
Discussion Overview
The thread centers around participants sharing recipes for a cake featuring white chocolate icing and strawberries, specifically made in a large bar pan. One participant seeks a specific recipe, while others provide suggestions and detailed recipes.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as Kristi, requests a recipe for a cake made in a large bar pan with white chocolate icing and strawberries, recalling it may have been featured in a past Seasons Best.
- Another participant suggests the "Strawberry Cheesecake Torte" from the S/S 2002 Seasons Best as a possible match.
- A participant shares a detailed recipe for the "Strawberry Cheesecake Torte," including ingredients and preparation steps.
- Another participant expresses gratitude for the recipe suggestion, indicating it was helpful.
- One participant provides an alternative recipe for a cake with white chocolate icing, including ingredients and instructions for preparation and assembly.
Areas of Agreement / Disagreement
No clear consensus emerges regarding the specific recipe sought by Kristi, as multiple recipes are shared without agreement on which is the correct one.
Contextual Notes
Participants share personal experiences and recipes, reflecting their individual cooking practices and preferences related to cake preparation.
Who May Find This Useful
Consultants looking for cake recipes that incorporate white chocolate icing and strawberries, particularly those interested in using a large bar pan.
Ginger428
Gold Member
- 4,361
PCKristi
- 19
Thanks Ginger! That's it. Here it is if anyone needs it.
Strawberry Cheesecake Torte
1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries
Preheat oven to 400°F. Line stoneware bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.
In small micro-cooker, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of large cutting board; remove paper. Prick cake at 1/2-inch intervals. Brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Zest lemon; set aside. Juice lemon to measure 2 tablespoons juice. In a bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on a platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.
Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries and slice. Place strawberries and reserved gelatin mixture in a bowl; mix gently. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.
Strawberry Cheesecake Torte
1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries
Preheat oven to 400°F. Line stoneware bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.
In small micro-cooker, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of large cutting board; remove paper. Prick cake at 1/2-inch intervals. Brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Zest lemon; set aside. Juice lemon to measure 2 tablespoons juice. In a bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on a platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.
Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries and slice. Place strawberries and reserved gelatin mixture in a bowl; mix gently. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.
Ginger428
Gold Member
- 4,361
Staci
- 1,121
Hi Kristi,I happen to have the perfect recipe for a cake made in the large bar pan with white chocolate icing. It's a delicious and impressive dessert that is sure to wow your guests.Ingredients:
- 1 box of white cake mix
- 1 cup of water
- 1/2 cup of oil
- 3 eggs
- 1/2 cup of white chocolate chips
- 1/2 cup of heavy cream
- 1 cup of sliced strawberriesInstructions:
1. Preheat your oven to 350 degrees F.
2. In a large mixing bowl, combine the cake mix, water, oil, and eggs. Mix until well combined.
3. Pour the batter into the large bar pan and spread it evenly.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely before proceeding.For the white chocolate icing:
1. In a microwave-safe bowl, combine the white chocolate chips and heavy cream.
2. Microwave for 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
3. Let the icing cool for a few minutes before using.To assemble the cake:
1. Cut the cooled cake into 3 equal sections.
2. Place one section on a serving platter and spread a layer of the white chocolate icing on top.
3. Place the second section on top of the icing, and repeat with another layer of icing.
4. Finally, place the third section on top and cover the entire cake with the remaining icing.
5. Decorate the top with sliced strawberries.This recipe is sure to be a hit at any gathering, and it's a great way to showcase the versatility of the large bar pan. I hope you enjoy it!Best,
- 1 box of white cake mix
- 1 cup of water
- 1/2 cup of oil
- 3 eggs
- 1/2 cup of white chocolate chips
- 1/2 cup of heavy cream
- 1 cup of sliced strawberriesInstructions:
1. Preheat your oven to 350 degrees F.
2. In a large mixing bowl, combine the cake mix, water, oil, and eggs. Mix until well combined.
3. Pour the batter into the large bar pan and spread it evenly.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely before proceeding.For the white chocolate icing:
1. In a microwave-safe bowl, combine the white chocolate chips and heavy cream.
2. Microwave for 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
3. Let the icing cool for a few minutes before using.To assemble the cake:
1. Cut the cooled cake into 3 equal sections.
2. Place one section on a serving platter and spread a layer of the white chocolate icing on top.
3. Place the second section on top of the icing, and repeat with another layer of icing.
4. Finally, place the third section on top and cover the entire cake with the remaining icing.
5. Decorate the top with sliced strawberries.This recipe is sure to be a hit at any gathering, and it's a great way to showcase the versatility of the large bar pan. I hope you enjoy it!Best,
Frequently Asked Questions
What ingredients do I need for a cake with white chocolate icing and strawberries?
To make a cake with white chocolate icing and strawberries, you will need the following ingredients: flour, sugar, baking powder, eggs, milk, vanilla extract, butter, white chocolate, heavy cream, and fresh strawberries for topping. You can also add a pinch of salt for flavor.
How do I make the white chocolate icing?
To make the white chocolate icing, melt white chocolate in a microwave or double boiler until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the melted white chocolate into the whipped cream until well combined. Chill the icing in the refrigerator for a few minutes before spreading it on the cake.
Can I use a different type of cake for this recipe?
Yes, you can use different types of cake for this recipe. While a vanilla or butter cake works best, you can also try chocolate cake or even a sponge cake. Just ensure that the cake is sturdy enough to hold the icing and strawberries.
How do I decorate the cake with strawberries?
To decorate the cake with strawberries, wash and hull the strawberries, then slice them if desired. Arrange the whole or sliced strawberries on top of the iced cake in a decorative pattern. You can also add a few strawberries around the base of the cake for an extra touch.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. You can bake the cake a day in advance and store it in an airtight container at room temperature. The white chocolate icing can also be made ahead and stored in the refrigerator. Just assemble the cake and add the strawberries on the day you plan to serve it for the best freshness.
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