🔕 🔔
Loading…

My Basket ()

All questions

white chocolate cake

Baking geniuses is there a scientific reason why I couldn't make this cake with white chocolate? http://food52.com/recipes... Aside from the possibility of cloying sweetness

asked by Aliwaks over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 658 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Hmm...I'm certainly not a baking genius and I haven't made your cake recipe. But, I think Alice Medrich qualifies as a baking genius. Here's what she has to say... https://food52.com/blog...

But, as long as it's just a trial run and you're not counting on the cake to turn out, why not try it! I'd be interested to hear how it turns out, if you do.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 2 years ago

The cocoa solids in chocolate affect its ability to set, which is why dark chocolate often has a stronger snap to it than milk and white (that, and proper tempering). In many cake recipes, the chocolate content is responsible for the final texture and structure. White chocolate, which is pretty much pure fat and sugar, doesn't have enough heft to carry other ingredients.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3a07161a c04e 4fa1 b28d 18a97a109314  img 7662
added over 2 years ago

Thank you! that's what I was wondering, I wanted some thing that would have the creamy truffle texture without going cheesecake, and make it gluten free without using nuts- but it may have to become a marscapone cheescake

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.