When I was in Brazil, it was around midnight when my cousin realized that the next day was her friend's birthday, and we knew we had to make her a cake. Her favorite is white chocolate, so I decided to go with my go-to yellow cake, with a light white chocolate frosting. The problem was that we were at my grandma's house, who doesn't ever make layer cakes - so we had to make do with piping "Parabéns!" ("Happy Birthday!") out of chocolate syrup. Oh well...
|my chocolate syrup piping...|
Whipped White Chocolate Ganache
(adapted from Food.com)
6 ounces white chocolate, chopped
2 cups heavy cream
Have the white chocolate ready in a medium bowl of a stand mixer.
In a small saucepan, heat the heavy cream until boiling. Pour over the white chocolate and let stand for 30 seconds.
Stir in concentric circles, from the outside in and then the inside out, until the chocolate is completely melted. Cool in the fridge until cold.
Beat on high speed with the mixer until light and fluffy. Be careful not to over-beat.