A toothpick inserted into the center should have a few moist crumbs still attached. At first, they will have pronounced domes and a slightly gray-brown color, but as they cool the domes will settle down somewhat and the color will deepen.When they have cooled, run a knife around the sides of the pan and invert onto a parchment lined tray or cooling rack. Before frosting, use a serrated knife to level the cakes.) Preheat oven to 350° and line three 8” by 2” cake pans with parchment rounds. Use a hand or stand mixer fitted with a paddle attachment to cream the ingredients for 10 minutes on medium speed.
Check out my crumb coating tutorial here for more details.Butter is then whipped in, resulting in one of the silkiest buttercreams imaginable.For those who feel the need for cream cheese (myself included!Use a Microplane or Parmesan grater to finely shave the white chocolate.Dust the top and sides of the cake with the shavings until completely coated.
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If you have found this step difficult in the past, refrigerate the cakes for 30 minutes beforehand, making them easier to handle and cut.