When I first got my TCB and saw this cake, I immediately knew it would be for my good friend who inspired me to bake layer cakes.
It is a fabulous cake on all counts.
The white chocolate whisper cake itself is amazing. The leveling scraps and leftover frosting made the friendly White Whisper Whoopie (the last picture). This friend does not like white chocolate. I gave a whoopie to another friend who does not like white chocolate—both loved the cake and neither detected it within.
The frosting is lemon buttercream, and I noted how I made it at this post: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/2689/. After doing some taste tests, I used lemon juice and zest rather than oil or extract, and it has a wonderful fresh flavor—even after being frozen for several days after baking (baked and composed on Sunday, froze until Wednesday night, kept in fridge until Friday morning, added blueberries today—Friday—before serving at 1:30 pm).
The blueberry topping gave me the mis’ry. My test batch, of course, was perfect with petite round berries and lots of juice. This bag for the “real” cakes had big blueberries and so little juice that my sugar caramelized into stiff crunchewy globs around the blueberries. I put the whole mess into a pan, melted it all, flung in some flour to thicken it (overshooting the mark) and let the overly-thick gooey, gluey mess rest until morning when I would pass judgment. I went to bed. In the morning, I looked at it, had the hub taste it, and it was perfect. And beautiful. And the perfect consistency. I was so happy! The blueberries really go beautifully with this cake. (The slice is a mini cake I made for self and hub. I tried smashing those blueberries for more juice, but it just made them angry and fussy looking, so don’t do that).
I got lots and LOTS of compliments on the cake. It was my first piping (except for the scraped pistachio cake—remember that one?) and my first leveling. One person said it was magazine perfect! Of course, everyone said how delicious it was, which it couldn’t help but be—the balance of the ingredients is so spot on.
Make this cake if it appeals to you at all. It is very easy and very delicious. Try my buttercream variation! The fresh lemon really can’t be beat!!! Even my friend other who doesn’t like lemon loved the cake.
The two-layer cake is 4”, not including the top shells.
Thanks, everyone, for all of your thoughts and suggestions while the cake was in the planning stages!!