Caramelized White Chocolate & Strawberry Smith Island Cake

Now that I’ve tried caramelized white chocolate, I can’t go back. 446: Caramelized White Chocolate & Strawberry Smith Island Cake

Eight thin layers of buttermilk cake, sandwiching swirls of caramelized white chocolate ganache and strawberry creme diplomat. She was a towering beauty for all of 5 minutes before swan-diving to the floor. I managed to scoop up all the bits that hadn’t touched the floor into a bowl and it tasted divine. The flavor combo slaps, if I do say so myself.

When one cake can’t hold itself together and gives in to gravity, it’s a bummer. But when the second time I make it the SAME thing happens, it’s time to admit I’m picking structurally unstable fillings… Luckily I managed to get a few pictures of the piping before it dove like a lemming onto the floor.

Not to be outdone by its predecessor, this cake quake was more dramatic than my previous attempt at Smith Island cake. The last one just slid sideways à la Sleeping Beauty’s birthday cake on to the kitchen table. With this one, the top 5 layers slid off the side of the pastry board and flipped upside down on the patio door track (why is it that I get the best lighting in the patio doorway?) I spent more time cleaning ganache out of tiny nooks and crannies with a toothpick than I spent assembling the whole 8-layer diva.

Next time (will there be a next time? Torture by repeated cake failure) I’ll need to use a very sturdy buttercream piped along the edges to keep the looser fillings in place and give the cake layers something to hold on to.

First things first, gotta turn these uninspiring slabs of sweet cocoa butter into something delicious.

Slowly melting the chocolate, patiently waiting for the sugar and milk solids to turn a toasty golden.

Feeling a little crazy but trying to trust the process.

Progress!

Muahaha it’s working. New chocolate level unlocked.

Taking advantage of the 10 minute melting windows to whip up some strawberry pastry cream.

Voila! I added a drop of red food coloring for a bit more pink oomph.

Momentary panic at the texture but it just needed to be smooshed and smoothed out by the spatula.

Crisis averted!

*Snaps fingers* Now it’s the next day, just staring lovingly at my giant slab of chocolate gold.

I’ve never tried a whipped ganache before but here we go! Edd Kimber’s recipe involves a small amount of gelatin to help it set. In hindsight I could’ve used a smidge more.

Did you know the reason water makes chocolate seize is that it’s not enough liquid? The chocolate wants to hold tight to the water but when there isn’t enough, it gets grumpy and clumps. Now it makes more sense why a stray drop of water on a spatula can ruin ganache but then you can also make a delicious smooth ganache with nothing but chocolate and water. The more you know!