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Go up the stairs. Instead of choosing the elevator, climb the stairs to your floor. While this will be difficult to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. So many people choose the elevator over clambering even a single flight of stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get extra exercise.
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We hope you got insight from reading it, now let’s go back to white butter cake layered with raspberry cream with a white chocolate frosting recipe. To make white butter cake layered with raspberry cream with a white chocolate frosting you need 15 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
- Prepare WHITE BUTTER CAKE
- Get recipe of my White Butter Cake, recipe attached in direction step #1
- Take RASPBERRY WHIPPED,CREAM FILLING
- Use cold heavy whipping cream
- Use cold raspberry jam, seedless if possible
- Use confectioners sugar
- Take vanilla extract
- Provide WHITE CHOCOLATE FROSTING
- Take good quality white chocolate, chopped
- Get heavy cream
- Take GARNISH
- Prepare white chocolate Lindor truffles
- Provide dark chocolate Lindor truffles
- Get colored sugar
- Get fresh rasberrys
Instructions to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
- Have White Butter Cake made and cooled, and removed from pans, recipe attached below - - https://cookpad.com/us/recipes/336925-white-butter-cake
- MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
- Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy.
- MAKE RASPBERRY WHIPPED CREAM FILLING
- Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
- Cut each cake layer in half with a sharp knife to make 4 layers of cake
- Place one layer on your serving plate
- Cover this layer with 1/3 of the raspberry filling
- Place second cake layer lb top of this and cover with another 1/3 of filling
- Add third layer and remaining filling, place fourth layer on top. This will be frosted.
- Frost entire cake with the whipped white chocolate frosting
- Garnish with the truffles and colored sugar, and fresh tasberrys
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