If you asked me I would say I didn’t make big cakes but really I do, just occasionally, for family and close friends. Usually they’re pink and girly for baby’s first birthday , or just cute, chocolatey and covered in bears. So with a very special 2nd birthday party coming up it was time to start thinking. The problem was my mind was elsewhere, obsessing over perfecting a fleur de sel caramel tart to be precise, rather than what might tickle a sweet little 2 year old’s fancy! Fortunately for the birthday girl I chanced upon the cutest most adorable handmade bunny chocolates I had ever seen and almost in an instant I had my idea.
- Triple layer chocolate cake – because lets face it , everyone loves chocolate cake.
- White chocolate crème fraîche ganache – filled and frosted (its girly and sweet and yes this would finally be the end of my Valrhona stash)
- Pink strawberry flavoured chocolate buttons – Sitting in jars at the back of the pantry just WAITING for a party like this!
- White chocolate pearls – tiny toddler fingers just love picking at these little
bad boysgood girls.
- Adorable rice crispy coated handmade white chocolate bunnies! – done and DONE!
I don’t often say this but I was particularly pleased with this cake. It all came together perfectly (despite the searing temperatures). After the success of last month’s dark chocolate ganache in the chocolate truffle cake, I really wanted to see if it would work as well with white and it did. After my white chocolate ganache wedding cupcake extravaganza back in October I didn’t think I would be able to face any more for at least another year. But this technically isn’t a true ganache, the crème fraîche lightens and brightens it while the icing sugar stabilises it. That said I would NOT advise making this frosting in the middle of summer. It’s still very delicate and would not last outside of the air con for more than 10 to 15 minutes. While we were transporting this cake (in an air-conditioned 10 minute car ride) one of the bunnies already started to slip. That said it really is a delicious and decadent frosting so if you want something fancy, light (in colour) and the weather’s a bit cooler, please give this a try.
White Chocolate Crème Fraîche Ganache
This cake was pretty big. 3 layers of your favourite chocolate cake filled and then completely frosted with the ganache. It seems like a ridiculous amount of ingredients but it frosted this cake generously with only a tiny bit spare.
- 800g (28oz) white chocolate (I used half Valrhona – yes! it’s finished – & half Lindt)
- 200g (7oz) unsalted butter
- 400g (14oz) icing sugar (WELL SIFTED)
- 1000ml (4¼ cups) Crème Fraîche (this should also work with sour cream or heavy cream)
Sift the icing sugar into a large bowl – make sure there are NO LUMPS.
Place another large (preferably glass) bowl over a pan of just simmering water. Make sure the bowl is not touching the water.
Break the white chocolate up and place into the bowl. Add the butter. Leave it to melt for 2 or 3 minutes – stirring every now and then.
Don’t take your eyes off it; white chocolate has the tendency to go grainy if over heated. You’re looking for smooth and glossy.
Pour the hot melted chocolate and the crème fraîche over the icing sugar in the large bowl and stir or whisk until fully incorporated.
As it cools the mixture will thicken.
It is the height of summer here right now so I had to put it in the fridge for a couple of hours until it thickened up to spreading consistency.