In the U.S., Mother’s Day is celebrated on the second Sunday in May. It shares the same day in some other countries but is recognized with the same intent throughout the year around the globe. Originally intended to celebrate one’s mother, today it encompasses all who embody a ‘mothering’ role – grandmother, aunt, stepmother, friend. Quite often this day is marked with a shared meal, traditionally brunch, and sometimes gifts, to express love and gratitude.
As food itself is considered a ‘love language’ at Auguste Escoffier School of Culinary Arts, we feel that food can be the best gift of all…especially when it comes from the heart. Escoffier Pastry Arts Chef Instructor Stefanie Bishop feels the same way and was gracious enough to share one of her favorite cake recipes that she often makes for Mother’s Day, White Chocolate and Fresh Fruit Cake.
White chocolate might be the third cousin, twice removed from the ‘chocolate’ family, but it’s a confectionary favorite nonetheless. This versatile and velvety pastry ingredient pairs exceptionally well with fruits that are high in acidity like citrus or berries.
“I love making cake! Cakes are for celebration and what a better time to celebrate than Mother’s Day. This cake combines my favorite recipe for a moist and delicate white cake with white chocolate buttercream and whatever fresh fruit stands out to you. The buttercream flowers that garnish the cake are a hit during spring and summer, and another way to give mom a bouquet.”
Stefanie Bishop, Online Pastry Arts Instructor
“I love making cake! Cakes are for celebration and what a better time to celebrate than Mother’s Day. This cake combines my favorite recipe for a moist and delicate white cake with white chocolate buttercream and whatever fresh fruit stands out to you. The buttercream flowers that garnish the cake are a hit during spring and summer, and another way to give mom a bouquet.”
White Chocolate and Fresh Fruit Cake
Cake – makes two 8″ round cakes
Ingredients
- 430g Cake flour – bleached
- 226g Butter – cool but not melted
- 112g Oil – vegetable or coconut
- 440g Sugar
- 2 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 250g Egg whites – room temp
- 2 /2 Tbsp Vanilla paste
- 445g Buttermilk – room temperature
Instructions
- Pre-heat oven to 325 degrees F.
- Prepare cake pans by greasing and lining the bottom with parchment paper.
- Using a mixer fitted with the paddle attachment cream the oil, butter, sugar, baking powder and soda, salt, and vanilla for about 5 mins until light.
- Add the egg whites one at a time and mix well to incorporate. Stop to scrape the bottom and sides of the bowl.
- Fold in the flour in thirds, alternating with the buttermilk. Do this by hand or with the mixer on low speed. Stop to scrape the sides and bottom of the bowl to ensure even mixing.
- Fill prepared pans two-thirds full and bake until cake is risen, pulling away from the sides, and firm to the touch and slightly golden.
- Allow to cool before removing from the pan.
Buttercream
Ingredients
- 405g Sugar
- 160g Egg whites
- 400g Butter unsalted – soft but not melted
- 1 Tbsp Vanilla paste
- 150g White Chocolate
Instructions
- Combine the sugar and egg whites in a heat-proof bowl and place over simmering water. Whisk until the temperature of the mixture reaches 150-160 degrees F. All sugar should be dissolved.
- Remove from the heat and transfer mixture to the bowl of a mixer and whip on high until whites are stiff and hold a firm peak. The bowl should be cool to the touch at this point.
- Reduce the speed to medium. Add the vanilla and soft butter a little at a time. If the butter starts to melt your mixture is still too hot. Make sure each addition of butter is incorporated before adding the next.
- Slowly melt the white chocolate and quickly whisk it into the buttercream.
Cake Assembly
Ingredients
White Chocolate Buttercream cake with fresh strawberry filling
White Chocolate Buttercream cake with fresh raspberry filling
- Cake, 3-4 rounds
- Simple Syrup any flavor – As needed
- Jam – flavor to match fruit filling used – As needed
- White chocolate buttercream – As needed
- Fresh fruit (raspberries or strawberries or whatever is local and in season) – As needed
- Garnish – piped buttercream flowers
Instructions
- When cake is cool cut each into 2-3 layers depending on the size/thickness. Make sure that each layer is even.
- Stack the first layer of cake on a cake board. Soak with simple syrup. Apply a thin layer of buttercream or jam across the cake. Pipe a ring of buttercream around the outside edge to act as a barrier to keep the fruit secure in the middle of the cake.
- Fill the center with fruit, making sure not to over-fill.
- Stack the second layer of cake on top of the first layer and repeat the same steps. Add the third layer of cake, which will become the top of the cake (unless adding more layers).
- Cover the cake with a thin layer of buttercream known as a “crumb coat”. This will seal in all crumbs so that you do not get any in your final coat of buttercream. Chill the cake fully so the buttercream is firm and cake has set.
- Apply final layers of buttercream, be sure to smooth the cake, and make sure the surface is evenly coated.
- Decorate as desired.
For best results serve the cake at room temperature.
