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Categories: Cakes | Cheesecakes

Watch and learn how to make Ron Ben-Israel’s Carrot Cake White Chocolate Swiss Buttercream. Ron demonstrates methods for mixing cake, preparing Swiss Meringue buttercream with White Chocolate, filling and frosting the cake. He also shares a few trick of the trade.

Carrot Cake White Chocolate Swiss Buttercream
Preparation time: 1 hour 20 minutes
Cooking time: 1 hour
Yield: 25 to 30 servings

You’ll need: two 9- by 2-inch round cake pans, and Magi-Cake Strips

3 cups (13-1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup)
1 Tablespoon baking powder
2 teaspoons salt
1-1/2 teaspoons baking soda
1 Tablespoon ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
6 ounces chopped walnuts (2-1/4 cups)
5 ounces (1 cup) raisins

3 cups granulated sugar
1-3/4 cups vegetable oil
1 Tablespoon vanilla extract
6 eggs
1-1/2 pounds carrots, shredded (6 cups)

For white chocolate buttercream
1-1/2 cups granulated sugar
9 large egg whites, at room temperature
1-1/2 pounds unsweetened butter (6 sticks), softened but still cool
8 ounces white chocolate, melted and cooled to room temperature

*** For directions watch the video.

Posted on Apr 30, 2014

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