White Chocolate Peppermint Cake

subheading: FOR THE WHITE CHOCOLATE PEPPERMINT CAKE:

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)

2 ½ cups (285g) cake flour * if you do not have cake flour see Note below for substitution

2 ½ teaspoons (10g) baking powder

½ teaspoon (3g) salt

1 ½ sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)

1 ½ cups (300g) sugar

2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)

2 teaspoons (8g) vanilla extract

1 ⅓ cup (314g) milk

1 teaspoon (4g) peppermint extract

subheading: FOR THE WHITE CHOCOLATE PEPPERMINT BUTTERCREAM:

3 sticks (339g) unsalted butter, softened (do not soften in the microwave)

8 ounces (227g) white baking chocolate (I use Ghirardelli or Bakers White Baking Chocolate)

4 tablespoons (48g) milk or cream, to be used when melting the chocolate

8 cups (920g) powdered sugar (sift then measure)

½ teaspoon (3g) salt to cut the sweetness. Fine grained popcorn salt dissolves easily

1 teaspoon (4g) peppermint extract- (adjust to your liking)

3 Tablespoons (36g) milk- add a tablespoon at a time until desired consistency is reached

Crushed Candy Canes for Garnish

Directions at mycakeschool.com

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