Bridal Shower Cake

Photo: flickr user Stylez Event Planning

Ingredients

3 cups cake flour, unsifted

1 3/4 cups super fine granulated sugar (see note)

3 teaspoons baking powder

1 teaspoon salt

3/4 cup unsalted butter, very soft

1/4 cup shortening, regular, not butter-flavored variety

6 lrg egg whites

1 1/2 cups whole milk

2 teaspoons vanilla extract

3 cups heavy whipping cream

9 ounces white chocolate, finely chopped

1 2/3 cups powdered sugar

1/4 cup unsalted butter, softened

1 1/2 tablespoons milk

1/2 cup raspberry filling

3/4 cup fresh raspberries

Fresh edible flowers

Mint leaves

Preparation

Heat oven to 350 degrees. Lightly grease two, 9-inch round by 2-inch deep baking pans. Line with parchment or wax paper.

In a large mixing bowl and with mixer on very low speed, combine cake flour, super fine sugar, baking powder and salt. Set aside.

In a small bowl, cream butter and shortening until smooth and light. Add butter to dry ingredients and mix on low speed for 30 seconds. Add half of the egg whites, mix on low speed for 30 seconds and scrape bowl well.

Add remaining egg whites and repeat. Pour in 3/4 cup milk and vanilla extract. Beat for 30 seconds, scraping bowl well. Add remaining milk and beat batter for 2 minutes until smooth and light.

Pour batter into prepared pans and bake for 25-30 minutes, just until cake tester comes out clean inserted in center. Do not overbake or cake will be dry. Cake tops should appear a very light pale color. Cool cakes 20 minutes before removing from pans. Cool additional 1 hour before filling and frosting.

While cakes bake, prepare ganache. Heat cream 2 1/2 minutes in microwave on high or in saucepan just until very warm. Do not boil. Place finely chopped white chocolate in heatproof bowl and pour in warm cream, whisking until smooth and dissolved. Refrigerate 2 to 3 hours, stirring at 30-minute intervals. Alternately, quickly chill in freezer 50 minutes, stirring at 10-minute intervals.

For the filling: In medium bowl with mixer on medium speed, beat powdered sugar, butter and 1 tablespoon milk until stiff and smooth, adjusting with more milk as needed. Spoon frosting into medium decorator bag fitter with a large round tip.

Place 1 layer cake on plate and peel paper off. Pipe 1/2-inch border of frosting on top of layer around outer edge creating a 1/2-inch high dam.

Spoon 1/4 cup raspberry filling on top of layer, spreading inside the frosting dam. Cut fresh raspberries in 1/2 lengthwise and firmly press into filling. Spoon 1/4 cup filling on top of raspberries and smooth top.

Carefully place second layer on top, parchment side up and remove paper. Using remaining border frosting spread a thin crumb coat over cake.

Chill 1 hour before frosting with the ganache.

To frost with ganache: With mixer on medium-high speed, whip ganache mixture until stiff peaks form. Scrape bowl well. Frost sides and top of cake, pipe shell border as desired on bottom/top of cake and garnish with flowers/mint leaves. Refrigerate before serving.

To serve: Allow cake to sit at room temperature for 30 minutes. Slice very thin, as cake is rich. Promptly refrigerate remaining cake.

Baker's notes: Super fine sugar is sold in small boxes and can be found at large grocers. Fresh strawberries or peaches can be substituted for raspberries. For the strawberries, use strawberry filling. Either peach or apricot filling can be used with fresh peaches.