Sparkling Cranberry White Chocolate Cake

• Vegetarian

• Produce

  • 5 cups Cranberry, fresh
  • 1 Sparkling cranberries

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 1/3 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 8 cups Powdered sugar
  • 3 1/2 cups Sugar
  • 2 tbsp Vanilla extract
  • 12 oz White chocolate chips
  • 1 White chocolate icing

• Bread & Baked Goods

  • 1 Cranberry cake

• Dairy

  • 340 g 1 1/2 cups (336g salted butter, salted
  • 3/4 cup Butter
  • 3/4 cup Heavy whipping cream
  • 1 cup Milk
  • 1 cup Sour cream

• Liquids

  • 1 cup Water

Found on lifeloveandsugar.com

Ingredients

• Sparkling Cranberries
• 2 cups fresh cranberries
• 1 1/2 cups (310g) sugar, divided
• 1 cup (240ml) water
• Cranberry Cake
• 3 1/3 cups (433g) all purpose flour
• 2 cups (414g) sugar
• 2 1/2 tsp baking powder
• 1 1/2 cups (336g) salted butter (340g), room temperature
• 3 eggs
• 2 tbsp vanilla extract
• 1 cup (240ml) sour cream
• 1 cup (240ml) milk
• 3 cups fresh cranberries
• White Chocolate Icing
• 12 oz white chocolate chips
• 3/4 cup (180ml) heavy whipping cream
• 3/4 cup (168g) butter, room temperature
• 8-9 cups (920-1035g) powdered sugar

Directions

• Sparkling Cranberries
• 1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
• 2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• 3. Add cranberries and stir to coat.
• 4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
• 5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. Youll need to roll them a few times to get a couple layers of sugar on them.
• 6. Set cranberries aside to dry for a hour or so.
• Cranberry Cake
• 1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
• 2. Whisk together flour, sugar and baking powder in a large mixing bowl.
• 3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
• 4. Gently stir in cranberries.
• 5. Spread batter evenly between the three cake pan.
• 6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
• 7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.
• White Chocolate Icing
• 1. Place white chocolate chips in a metal bowl.
• 2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
• 3. Cover bowl with saran wrap for 5-7 minutes.
• 4. Whisk chocolate and cream until smooth.
• 5. Allow ganache to sit until mostly cool. It should be thick.
• 6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
• 7. Add butter and beat until it is fully combined.
• 8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
• To put the cake together:
• 1. Remove cake domes from cakes with a large serrated knife.
• 2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
• 3. Add second layer of cake and add more icing on top in an even layer.
• 4. Add final layer of cake on top and ice the outside of the cake.
• 5. Top the cake with sparkling cranberries and add some around the edge, if desired.
• NOTE: I think most cakes are best if they are allowed to settle for at least 12-24 hours after icing. It allows to flavors to settle. This cake will stay moist for several days after being iced.