RLB’s White Chocolate Whisper Cake
Posted: 06 January 2008 12:48 AM   [ Ignore ]
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I cannot stop raving about this cake on my blog.  It is probably the best I’ve ever tasted!  Perfect with lemon buttercream and lemon curd filling.

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Posted: 06 January 2008 06:11 AM   [ Ignore ]   [ # 1 ]
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It looks wonderful, if it tastes as good as it looks I would love to have a slice!!!

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Posted: 06 January 2008 10:01 AM   [ Ignore ]   [ # 2 ]
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My fave cake from RLB is the Golden Luxury - which is a ‘yellow’ version of white choc whisper!  So I know what you mean.  Try is with RLB’s raspberry conserve filling and raspberry mousseline buttercream - goes very well too!

BTW, love the way you use the curd for the decor on the cake - really pretty!

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Posted: 07 January 2008 12:35 AM   [ Ignore ]   [ # 3 ]
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Thanks, Jeannette and Elicia. smile

I seem to be falling in love with all the cakes in the Cake Bible.

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Posted: 07 January 2008 03:16 AM   [ Ignore ]   [ # 4 ]
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I love the butter cakes so much that I simply refuse to cream butter and sugar anymore!  I’ve since made other butter cakes using Rose’s method - super fast and easy and no fail!

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Posted: 07 January 2008 12:43 PM   [ Ignore ]   [ # 5 ]
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Fantastic Julius!  A little touch of summer in the middle of January.

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Posted: 07 January 2008 12:59 PM   [ Ignore ]   [ # 6 ]
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Beautiful! I can almost taste the lemon just looking at it!

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Posted: 07 January 2008 01:15 PM   [ Ignore ]   [ # 7 ]
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The cake looks fantastic and I’m sure it tastes even better than it looks.

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Posted: 11 January 2008 06:08 PM   [ Ignore ]   [ # 8 ]
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Elicia - I agree. I’m beginning to try my other favoured recipes using Rose’s mixing method. I make sure that the recipe looks like it has a high-ratio formula.  So far, no failures.  I love Rose’s mixing method.

Patrincia - I’ve made this type of cake two more times since I posted (brought both to work, so I spread the calories around) and I can’t wait for summer.

Barbara and Rozanne - Thanks smile

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Posted: 11 January 2008 06:43 PM   [ Ignore ]   [ # 9 ]
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I have used that combination as well…white chocolate whisper with lemon curd and lemon buttercream…I love it!  I have also used the lemon curd and lemon butter cream with the classic genoise adding lemoncello to the syrup.  It is a lighter version…and still as delicious!

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Posted: 11 January 2008 09:32 PM   [ Ignore ]   [ # 10 ]
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Julius, that looks just smashing. I am such a lemon freak, too, so I would probably love this.

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“There is no such thing as reconstituted lemon juice, only reconstituted taste buds.” - Bert Greene

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Posted: 12 January 2008 08:50 PM   [ Ignore ]   [ # 11 ]
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Bill - we must think alike.  I have made the exact same cake you described - genoise, limoncello, lemon curd and buttercream.  I for sure have less guilt eating a genoise. smile

Tiffany - You gotta try it.  The lemon curd in the Cake Bible is very lemony, which is just how I like it.

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