WHITE CHOCOLATE CAKE
Bake our easy white chocolate traybake with creamy icing and get creative with toppings. These bite-sized cakes are ideal for sharing or bake sales
Provided by Good Food team
Categories Treat
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
- Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.
Nutrition Facts : Calories 489 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium
WHITE FOREST CHRISTMAS TREE TRAYBAKE
Get ahead at Christmas with this showstopping cake boasting white chocolate, cherries and festive spice. You can bake the sponges, meringues and biscuits the day before assembling
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 5h
Yield Serves 16
Number Of Ingredients 25
Steps:
- To make the frosted leaves and cherries, whisk the egg white with a fork until frothy. Tip the sugar onto a plate. Brush the egg white onto the bay leaves or dip them, then sprinkle the sugar over the leaves and half the cherries to coat. Leave to dry on a sheet of parchment for 6 hrs or until the frosting has completely dried.
- Heat the oven to 180C/160C fan/gas 4. For the sponge, butter and line a 30 x 20cm traybake tin with parchment. Beat the butter and sugar together in a large bowl with an electric whisk until creamy. Whisk in the eggs, one by one, then sieve and fold in the flour, spices and baking powder. Fold in the yogurt, vanilla and chocolate chips. Tip into the tin, smooth over and bake for 30-35 mins until the sponge is golden and springs back when pressed. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. Or, to make a round cake, see our tip below.
- Reduce the oven to 120C/100C fan/gas ½ and leave the door open briefly to make sure the temperature drops low enough. To make the meringues, whisk the egg white in a large bowl with an electric whisk, or in the bowl of a stand mixer with the whisk attachment, until stiff peaks form. Continually whisking, add the sugar, 1 tbsp at a time, until it's completely combined. Once it's all added, beat for another 3-4 mins until you get a stiff, shiny meringue. Transfer the mixture to two small piping bags fitted with star and round nozzles. Use a cocktail stick, knife or spoon dipped in the food colouring to paint the inside of the bags in stripes up the length, painting each bag with a different colour and leaving the area nearest the nozzle uncoloured, then fill with meringue. Cover a baking sheet with parchment, using a little of the meringue on the underside to stick it to the tray. Pipe blobs onto it, well spaced apart, to make meringue kisses - they will come out plain first. Bake for 30 mins, then turn off the oven and leave the meringues inside to cool to room temperature. Decorate them with gold leaf or glitter, if you like.
- Press the jam firmly through a sieve to remove any large chunks and stir what's left in the sieve back into the jar. Stir in a few pinches of glitter, if you like, then transfer to a piping bag fitted with a small round nozzle.
- Beat the buttercream ingredients together using an electric whisk until you get a pale, fluffy icing. Transfer to a large piping bag with a wide, round nozzle.
- To cut the sponge into a tree shape, first split the cooled cake into two layers using a cake cutter or serrated knife. Using a ruler or a sheet of baking parchment the same width as the cake, mark a halfway point at the top end of the cake. At the bottom end of the cake, mark it into thirds. Using these as a guide, cut squares from the bottom end of the cake, leaving a centre section for the tree stump, then cut from your middle mark at the top down to the bottom edges to create a Christmas tree shape. Use the off-cuts to make cake pops, or in trifle. Carefully lift off the top sponge using a baking sheet, and pipe blobs of buttercream all over, starting from the outside edge. Chill for 20 mins to firm up. Pipe some of the jam between the buttercream blobs, except the outer edge.
- Position the remaining cake on top, and pipe more icing blobs all over. Add the frosted leaves, frosted and plain cherries, ginger biscuits (see our recipe) and meringues, sprinkle a little glitter over the un-frosted cherries, and pipe on the remaining jam in blobs. Add the biscuits, putting a star-shaped one at the top, and add gold leaf, if you like. Will keep, well covered in the fridge, for two-three days.
Nutrition Facts : Calories 426 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE CHIP TRAYBAKE
Bake these chocolate chip squares for the family. Easy to make, this traybake is ideal for cooking (and eating!) with kids
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Cuts into 32 small pieces
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that's at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.
- Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.
- Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)
- Pour the chocolate icing over the cake and leave until it has set before slicing into squares.
Nutrition Facts : Calories 220 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE TRAYBAKE
This American-style chocolate traybake is super-easy, can be prepared in advance and cuts into even portions. It's perfect for birthday parties or bake sales
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of a 33cm x 23cm roasting tin or cake tin with a lip of at least 2½ cm. Combine the flour, cocoa powder, baking powder, bicarb, sugar and a good pinch of salt in a large bowl. Rub any lumps of sugar between your fingers, shaking the bowl a few times to bring them to the surface.
- Whisk the oil, buttermilk, coffee, vanilla and eggs in a jug, then pour the wet ingredients into the dry. Use a spatula to stir well, removing any pockets of flour. Pour the mixture into the lined tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again. Once cooked, remove from the oven and leave to cool in the tin for at least 20 mins.
- Meanwhile, make the icing. Melt the butter in a saucepan, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny but will thicken a little as it cools. (If the icing has set too much before the cake has cooled, reheat it slightly to make it easier to pour.)
- Pour the icing over the cake and leave to set. Decorate with the sweets, sprinkles, chocolate shavings or nuts, then cut into squares and dig in.
Nutrition Facts : Calories 330 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
More about "christmas white chocolate traybake recipes"
EASY CHRISTMAS CHOCOLATE TRAYBAKE RECIPE - SEW WHITE
From sewwhite.com
Ratings 18Category Bakes, Cakes, Party Food, Sweet TreatsCuisine American, English, InternationalTotal Time 1 hr 20 mins
WHITE CHOCOLATE AND CANDY TRAYBAKE - TRADITIONAL …
From traditionalhomebaking.com
5/5 (1)Total Time 50 minsCategory DessertCalories 398 per serving
WHITE CHOCOLATE TRAYBAKE - FABULOUS FAMILY FOOD BY DONNA …
From donnadundas.co.uk
Reviews 1Calories 491 per servingCategory Cakes
CHOCOLATE TRAYBAKE CAKE - THE BAKING EXPLORER
From thebakingexplorer.com
WHITE CHOCOLATE AND PEACH TRAYBAKE CAKE RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE TRAYBAKE WITH FEATHER ICING RECIPE - BBC FOOD
From bbc.co.uk
MALTESER SLICE TRAYBAKE - EASY NO-BAKE TREAT - CARRIE'S KITCHEN
From carriecarvalho.com
CHOCOLATE TRAYBAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MARY BERRY’S WHITE CHOCOLATE AND RASPBERRY TRAYBAKE …
From hellomagazine.com
CHRISTMAS WHITE CHOCOLATE TRAYBAKE
From celoswaps.com
MARY BERRY’S DOUBLE CHOCOLATE TRAYBAKE | CAKE RECIPES …
From lakeland.co.uk
EASY WHITE CHOCOLATE TIFFIN - EFFORTLESS FOODIE
From effortlessfoodie.com
EASY GINGERBREAD TRAYBAKE CAKE FOR CHRISTMAS - SEW WHITE
From sewwhite.com
44 EASY TRAYBAKE RECIPES AND IDEAS | GOODTO
From goodto.com
CHRISTMAS TRAYBAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHRISTMAS TRAYBAKE CAKE! - JANE'S PATISSERIE
From janespatisserie.com
TRAYBAKE RECIPES - BBC FOOD
From bbc.co.uk
NADIYA'S CHRISTMAS WHITE CHOCOLATE TRAYBAKE | THIS …
From itv.com
You'll also love