Sparkling Champagne Cupcakes

I've found the perfect cupcake to help you bring in the new year: Champagne Cupcakes! I love when the new year time rolls around. It's a time full of hope and new beginnings. Everyone gets a fresh start. Excitement is in the air as you make those resolutions, maybe you'll accomplish something that seems impossible. Go ahead, get those extra pounds off or, find your soulmate, quit smoking, pay of those debts, and take a chance on your dreams (you can do it). Whatever it may be, I wish everyone the best of luck and the happiest 2013. As you celebrate tonight, I hope you are surrounded by people you love. Raise your glass and make a toast: Here's to 2013, I hope yours is blessed. 

Recipe from sprinklebakes.com (here's the link - Sparkling Champagne Cupcakes)

Ingredients

for the cupcakes

1/2 c. butter, softened

1c. sugar

1 tsp. vanilla

2 eggs

1 3/4c. flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/2 c. sour cream

1/2  c. champagne, prosecco or sparkling wine.

for the creme filling

1/2 c. heavy cream, divided

1/2 c. champagne or prosecco

2  Tbsp. cornstarch

5 Tbsp. sugar

1 whole egg

2 egg yolks

2 Tbsp. butter, unsalted

1 tsp. vanilla

for the  frosting

1 c. plus 1 Tbsp. champagne or prosecco

2 sticks of butter, softened

2 1/2 c. powdered sugar

Directions

For the cupcakes (makes approx. 17 cupcakes)

Preheat the oven to 350 degrees. Place paper liners in cupcake pans. In a mixing bowl, cream together butter and sugar until light and fluffy (this normally takes about 2 minutes). Add eggs one at a time, beating well after each addition. Add vanilla and mix. In a separate bowl, whisk together flour, baking soda, baking powder and salt, set aside. In medium bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside. 

For the creme filling

In a medium bowl, whisk cornstarch in 1/4 cup heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a sauce pan; bring to boil then remove from heat. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla. Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut-out pieces flat to make a "lid" and place on top of the filled divot. 

For the champagne frosting

Place 1 cup of champagne in a small sauce pan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or cup and cool. In a mixing bowl, cream butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well. Frost the cream filled cupcakes and decorate. 

Note: I used a prosecco for the cupcakes shown here. For those who don't know, prosecco is an Italian sparkling wine, it has a slightly sweeter flavor than champagne. The one I chose had flavors of peach and sweet apple. I thought it would work perfectly for these cupcakes. Feel free to use whatever you like. Trust me, you can't go wrong. 

Christmas Goodies

Happy Holidays! I want to celebrate by sharing some of my favorite Christmas cookie and candy recipes. I wish everybody the Merriest of Christmases and Happiest of New Years from the bottom of my heart. 

Mom's Molasses Cookies
3/4c. butter        2 tsp. baking soda
1 c. sugar          1 tsp. cinnamon
1 egg                1 tsp. nutmeg
1/4c. molasses  2 tsp. vanillla
2c. flour             1 tsp. salt

Directions:
     Preheat oven to 375 degrees. Cream butter, sugar, and egg. Add molasses, flour, salt, baking soda, cinnamon, nutmeg, and vanilla. Chill dough 1-2 hours. Roll ball in brown sugar. Bake until light brown in a greased pan.

                               Mexican Wedding Cake Cookies

1/2 c. butter

1/2c. powdered sugar

1 tsp. vanilla

1 1/2c. flour

1/4 tsp. salt

1 c. chopped nuts

Directions

Preheat oven 325 degrees. Cream sugar and butter together; add dry ingredients. Add chopped nuts. Place rounded tablespoonfuls on a greased cookie sheet. Bake for 10 minutes or until golden brown. Roll in powdered sugar while still warm.

Fantasy Fudge

click on the description for recipe

Peanut Butter Blossoms

                          Turtle Cookies

English Toffee

White Chocolate Cinnamon Sugar Pretzels

Dark Chocolate Fudge Mint Cake

I came up with this cake recipe for my little brother's birthday. I can't believe he's 17 already. He loves mint chocolate chip ice cream, so this was definitely the perfect birthday cake for him. However, I really love this flavor combination for the holiday season. This recipe is perfect for a holiday party or a get together because it uses a cake mix. It is simple and easy to pull together if you're in a time crunch but it tastes like you spent hours in the kitchen making it from scratch. This cake is so decadent and rich, everyone will ask you for the recipe. Give it a try, you'll definitely be the hit of the party!

Ingredients

1 Dark Chocolate Fudge cake mix

4 eggs

2/3c. butter, melted

1 c. milk

2 Tbs. strong coffee

Icing

4c. Powdered sugar

2 1/2 sticks unsalted butter, room temperature

2 tsp peppermint extract

dark chocolate, finely chopped

green food coloring

Glaze

1/2c. semi-sweet chocolate chips

2-3 Tbsp. butter

1 tsp. milk

Directions

Preheat oven to 350˚F. Grease and flour 2 8" or 9" round cake pans, set aside. In a large mixing bowl combine cake mix, melted butter, eggs, milk and coffee. Mix well to combine all ingredients. Evenly divide cake batter between cake pans, bake for 25 minutes or until a toothpick can be inserted and removed clean. Let cool completely before frosting.

for the icing:

Cream together butter and powdered sugar in mixing bowl, until light and fluffy. Add mint extract and finely chopped chocolate pieces, mix well. Add food coloring until desired color of green is reached. (To achieve mint color, use 12 drops of blue and 12 drops of yellow food coloring). If frosting is too stiff, add a small amount of milk until desired consistency is reached.

for the glaze:

In a microwave safe bowl, combine chocolate chips, butter, and milk. Microwave 30-45 seconds at a time until chocolate and butter are completely melted and glaze is shiny and smooth. Pour glaze on top of cake, spread to edges with spatula and let glaze run down sides of cake. Decorate as desired. Enjoy!

Butter Pecan Cake with Maple Cream Cheese Icing

My mom and dad celebrated their 30th wedding anniversary this week. I couldn't have asked for two better people to be my parents. Something I remember from my childhood that my parents always enjoyed together was butter pecan ice cream. I made them this cake to help them celebrate their incredible achievement. 

Recipe is adapted from Phyllis Edwards, Taste of Home Magazine

Ingredients

• 1¼ cup butter, softened, divided 
• 2 cups chopped pecans
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• Icing:
• 2 pkgs (8 oz each) cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 1 pkg (2 lbs) confectioners’ sugar
• 2 tsp vanilla extract
• 2 to 3 Tb milk, as necessary
• extra chopped pecans for garnish, optional

Instructions

1. Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans.
2. In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
3. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
4. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
5. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
7. For Icing: In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.

Oatmeal Carmelitas

These are the best little cookies! I feel like everyone should have this recipe in their collection. This recipe is very simple, and more importantly very tasty. Perfect for when you need something quick and easy. And, in my opinion, since there is oatmeal in them it gives you a good excuse to eat dessert for breakfast. 


Click here for the recipe!     

Banana Spice Cake with Cinnamon Cream Glaze and Candied Walnuts

I always have one or two bananas in the bunch that don't get eaten in time before they turn brown. But I don't waste them, it gives me a good excuse to use them for baking. These bananas make the best banana flavored desserts. They just give an unbelievable sweet flavor to the recipe. So next time you have extra bananas you don't know what to do with, don't throw them away. Give this recipe a try!

Ingredients

Cake

3/4c. butter, room temperature

1 1/3 c. brown sugar

3 over ripe bananas

2c. flour

1 1/2 t. apple pie spice

3 eggs

1 T. vanilla extract

2 t. baking soda

1/4t. salt

1 1/2c. buttermilk

Cinnamon Cream Glaze

1 1/2c. powdered sugar

1/4c. whole milk

1/4t. cinnamon

1/8t. rum extract

1/4t. vanilla extract

Candied Walnuts

1t. canola oil

1t. honey

2T. sugar

1/2t. vanilla

1/8t. salt

3/4c. walnuts, roughly chopped

Directions:

for the cake

Preheat oven to 325˚F. Spray cake pan with non-stick cooking spray. In a small bowl, mash 3 over ripe bananas and set aside. In a large mixing bowl, add butter and brown sugar mix together with electric mixer until light and fluffy. Add eggs on at a time, mixing well after each addition. Add in mashed bananas and vanilla extract. Sift flour, pie spice, baking soda and salt in separate bowl. Alternately add flour mixture and buttermilk to batter, about 1/3 at a time mixing well after each addition. Mix until all ingredients all well combined. Pour into prepared cake pan. Bake for 45 minutes or until done in the center. Let cool slightly before icing.

for the glaze:

In a small bowl combine powdered sugar, cinnamon, and both extracts. Mix well. Gradually add milk, until a thick pouring consistency is reached. Pour glaze onto cooled cake.

for the glazed walnuts:

In a small skillet over medium low heat combine oil, sugar, honey, vanilla and salt. Cook until mixture starts to bubble, add chopped nuts. Stirring constantly, cook until walnuts become caramelized. Remove from heat. Once cooled, sprinkle on to cake. 

This cake is best if eaten warm, fresh from the oven. It would be even more amazing with a scoop of butter pecan or vanilla ice cream. 

Chocolate Hazelnut Cupcakes with Hazelnut Truffle Filling and Swirled Vanilla and Nutella Buttercream Icing

Because sometimes you just need to indulge a little. 

Ingredients:

Cupcakes:

2c. flour

2/3c. unsweetened cocoa powder

1 1/2c. sugar

1 1/2 c. shortening

1/2 c. chocolate hazelnut spread (Nutella)

2 eggs

1t. salt

1 t. vanilla

1 1/4t. baking soda

1/4 t. baking powder

1c. hot water

24ct. Chocolate Hazelnut Truffles (Lindt) 

Nutella Buttercream Icing

1/4c. butter

1/4c. vegetable shortening

1 c. Nutella

4c. powdered sugar

1/4c, milk

Vanilla Buttercream Icing

3/4c. butter

3/4c. vegetable shortening

4c. powder sugar

1 t. double strength vanilla extract

1/4c. milk

Directions:

for the cupcakes:

Preheat oven to 350˚F. Place liners in two 12 cup muffin pans. In a medium bowl, mix flour, baking soda, salt and baking powder; set aside. In a small bowl, mix hot water and cocoa until dissolved; set aside. In a large bowl, beat shortening and nutella with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and cocoa mixture about 1/2 at time, beating just until blended. Pour batter into cupcake liners, filling each cup 3/4 full. Bake for 25 minutes or until a toothpick can be inserted and removed cleanly. Remove from oven. Carefully, make a deep criss-cross cut in the shape of an "X" on the top of each cupcake. Place one truffle in the space that was cut, pushing the truffle down into the cake until fully submerged. Let cupcakes continue to cool in baking pan for 20 minutes, then remove and cool completely on wire racks.
*cupcake recipe adapted from Betty Crocker's chocolate cupcakes*

for the nutella buttercream icing

Cream butter, shortening, and nutella together in a mixing bowl with electric mixer. Add in powdered sugar. Gradually mix in milk until light and fluffy.

for the vanilla buttercream icing

Cream together butter and shortening in a mixing bowl until fully combined. Add vanilla and powdered sugar, mix well. Pour in milk gradually, mix until light and fluffy.

To frost cupcakes:

Put nutella icing and vanilla icing in separate piping bags. Snip the ends of both bags. In a larger piping bag, fit a coupler and tip, then place nutella icing and vanilla icing inside large piping bag. Twist top of bag and gently apply pressure, frosting should come out in swirled pattern. Frost and garnish cupcakes as desired. Enjoy!  

Banana Cream Pie

Cream pies are a favorite in my family. Well, I guess I should say any type of pie is a favorite in my family especially if you ask my older sister or my father. Pies are always in high demand around here. I blame my mother for spoiling us. Growing up, we were lucky enough to have homemade pies made by her, who I will crown the "queen of pie making". Today I'm sharing my own recipe for banana cream pie. I don't know if it's as good as momma's but I gave it my best shot. 

Ingredients:

for the crust:

2c. finely crushed vanilla wafers

1/2c. melted butter

1/3c. packed brown sugar

for the filling:

3/4c. sugar

1/4c. flour

3 egg yolks

2T. corn starch

1/4t. salt

2T. butter

1 1/2t. vanilla extract

1-2 large bananas

2c. whole milk

for the meringue

3 egg white, room temperature

1/2t. vanilla extract

1/4t. cream of tartar

6T. sugar

Extras:
Caramel sauce, whole vanilla wafers, fresh bananas

Directions:

for the crust:

Preheat oven to 400˚F. Put vanilla wafers in food processor, pulse until ground into fine crumbs. Melt butter in microwave and cool slightly. Add cookie crumbs and brown sugar in pie pan, mix with hands or use a fork. Pour in melted butter, carefully using hands, combine butter and crumb mixture in pie pan and press crumbs evenly in to edges of pan. Bake for 8-10 minutes or until golden brown. Cool completely.

for the pudding filling:

In medium sauce pan over medium heat, combine sugar, flour, cornstarch and salt. Gradually stir in milk. Cook and stir until bubbly. Continue to cook and stir for 2 minutes, then remove from heat. Stir a small amount of hot mixture into egg yolks: immediately return to hot mixture and cook for 2 minutes. Stir constantly. Remove from heat. Add butter and vanilla. Pour into pie crust.

for the meringue:

In a stainless steel bowl, beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form and all of sugar has dissolved. Spread meringue over hot filling, sealing edges. Bake at 350˚F for 10-12 minutes, until meringue is golden. Garnish as desired. Let set in fridge for 2-3 hours. Enjoy!

Here's how I assemble this pie:
1. Make the crust, bake it for 10min. and cool completely.
2. Pour the caramel sauce in a thin layer on top of the crust
3. Slice 1 banana, place slices on top of caramel sauce.
4. Pour another thin layer of caramel sauce on top of bananas.
5. Pour pie filling on top of bananas and caramel. 
6. Slice another banana and put on top of pie filling
7. Make meringue topping, bake until golden brown
8. Drizzle caramel sauce over top of pie, garnish as desired. 

I don't use a traditional pie crust in this recipe but, if you want to, this pie would taste just as good. In fact, that's how my mom makes hers. Instead, I used a crumb crust. Most crumb crusts are made from graham cracker cookies. However, I chose to use crushed vanilla wafers, because in my opinion you can't eat banana pudding with out 'Nillas. It just can't be done. It's a classic combination and trust me, it's delicious! 

Ultimate Fudge Brownies with Walnuts

I happen to love chocolate and nuts together.  When I was growing up, my mom would make brownies and fudge she always put walnuts in them. So naturally that's how I make them too. This recipe has the best of both worlds, brownies and fudge. These brownies are absolutely to die for, rich, decadent and very chocolatey. Here's my recipe:

Ingredients

4c. semi-sweet chocolate chips

1c. dark chocolate chips

1 can sweetened condensed milk

4 eggs

1/2 c. butter

2c. sugar

1c. flour

1 T. vanilla extract + 1 tsp

1/2 t. salt

1 1/2 c. coarsely chopped walnuts

Directions

for the brownies:

Preheat oven to 325˚F. Spray baking dish with non-stick cooking spray. Place butter, dark chocolate chips, and 1 cup of semi-sweet chocolate chips in a large microwave safe bowl Slowly microwave butter and chocolate chips until completely melted. Stir in sugar with a wooden spoon. Add eggs. Add vanilla extract. Add flour and salt, mix well. Stir in 1 cup of chopped walnuts. Pour brownie batter into baking dish and bake for 30-35 minutes or until a toothpick can be inserted and removed clean. Let brownies cool completely.

for the fudge layer:

In a sauce pan over low-medium heat, melt remaining 3 cups of semi-sweet chocolate chips and sweetened condensed milk together. Remove from heat, and stir in vanilla extract. Stir in 1/2 cup of chopped walnuts. Pour and spread on to cooled brownies in an even layer. Let set up for a 2-3 hours. Enjoy!

The brownies without the fudge layer on top are delicious just on their own, but that fudge takes them to a whole new level. And, certainly if you are not a fan of nuts just don't put them in. The brownies will still be just as tasty. If you're having a chocolate craving these will definitely hit the spot!

Thank you so much for stopping by my blog! 

Monster Cookies

It's back to school time again! This is always an exciting time of the year. It means fall is just around the corner, and fall is my favorite season. I would like to share my recipe for Monster Cookies with you guys. These cookies have everything but the kitchen sink in them. They are fun to make and fun to eat. Kids (and adults) will love them.

Ingredients:

1 1/2c. packed brown sugar

1/2 c. granulated sugar

1/2 c. butter, room temperature

1c. chunky peanut butter
2c. quick-cooking oats

1c. all-purpose flour

3 eggs

1 T. vanilla extract

1 1/4 t. baking soda

1 1/4 t. baking powder

1/4t. salt

1c. plain M&M candies

1c. semi-sweet chocolate chips

1/2. c. raisins

1c. pretzels, lightly crushed

Directions:

Preheat oven to 350˚F. In a large mixing bowl, cream butter, peanut butter, and brown and white sugars together with mixer until well blended. Add eggs, one at a time, mixing well after each addition .Mix in vanilla extract.  Next add in all dry ingredients: flour, oats, baking soda, baking powder, and salt mix until well combined. Once cookie dough is well mixed, stir in candies, chocolate chips, raisins and pretzels by hand with wooden spoon. Make sure all ingredients are evenly distributed. Drop cookies on to baking sheet, using a tablespoon, cookie scoop or small ice cream scoop. Bake for 8-10 minutes until golden brown. Let cookies rest on baking sheet for 5 minutes, then place them on wire rack to cool. Enjoy!
Makes approximately 3 dozen cookies. 

Feel free to add in whatever you like. I'm a bit of a choc-a-holic so I used M&M's and chocolate chips but you don't have to. Also, because I used pretzels I omitted table salt from the recipe. I love experimenting with different textures and flavors. Just use whatever you have on hand, there are no rules when it comes to baking except to always be creative and have fun. Thank you so much for stopping by my blog. I hope you give these cookies a try, and make sure to share them with someone you love. 

Classic Red Velvet Cake with Cream Cheese Icing

Ingredients

Cake

1. 2 1/2c. cake flour

2. 1/4c. unsweetened cocoa powder                          

3. 2 c. sugar

4. 1 1/2c. oil

5. 2 eggs

6. 1 tsp. salt

7. 1c. buttermilk

8. 1 T. white vinegar

9. 2oz. red food coloring

10. 1 1/2t. baking soda

11. 1 t. vanilla extract

Cream Cheese Buttercream Frosting

1. 8 oz package cream cheese, room temperature

2. 3/4c.. unsalted butter, room temperature

3. 1/2c. vegetable shortening

4. 1 1/2 t. pure vanilla extract

5. 8c. powdered sugar, sifted

6. 1/2c. milk

Directions

for the cake:

Preheat oven to 375˚F. Spray baking pan(s) with non-stick cooking spray and set aside. In a medium mixing bowl, sift together flour, salt and cocoa powder and set aside. In a large mixing bowl, combine oil and sugar (beat with electric mixer for approximately 2 minutes or until well combined.) Next mix the eggs in one at a time. Add vanilla extract and red food coloring until well blended. Slowly add flour mixture to wet ingredients alternating with the buttermilk. In a separate bowl combine vinegar and baking soda then add mixture to the rest of ingredients. Mix all ingredients until well blended for a few seconds, making sure to scrape down sides of the bowl. Pour batter into prepared baking pan(s), bake for 30-35 or until a toothpick can be inserted into center of cake and is removed clean. Let cake rest in baking pan(s) for 10 minutes, then remove onto wire cooling rack. Cool completely before frosting.

for the frosting:

In a mixing bowl, combine room temperature cream cheese, butter, and shortening together until well blended. Add in vanilla extract. Mix in powdered sugar until all ingredients are well blended. Slowly add milk into the mixture, little bits at a time. Frosting should be smooth and creamy in texture. If frosting is too thin add more powdered sugar one tablespoon at a time until desired consistency is reached. Likewise, if frosting is too stiff add in milk one tablespoon at a time. Frost cake using an offset spatula. Decorate and garnish as desired. 

This weekend my little sister graduated with her master's degree in social work. So proud of her! This special cake was created by me to celebrate her achievements. Congratulations Merry! 

White Chocolate Cake with Raspberry Filling and White Chocolate Ganache

White Chocolate Cake with Raspberry Filling and White Chocolate Ganache

Ingredients:

Cake

1. 3 1/2 c. cake flour

2. 4 tsp baking powder.

3. 1 1/3 c. whole milk

4. 1 t. double-strength vanilla extract

5. 8 egg whites

6. 3/4 c. unsalted butter, softened

7. 1 c. granulated sugar

8. 1/2 c. sour cream

Raspberry Curd Filling

1. 1/2 c. unsalted butter

2. 1 pint fresh raspberries or 12oz package of frozen raspberries, thawed

3. 5 large egg yolks, slightly beaten

4. 3/4 c. granulated sugar

5. 2-3 tsp. fresh lemon juice

White Chocolate Ganache

1. 8oz white chocolate for baking

2. 2/3 c. heavy whipping cream

Frosting

1. 6oz white chocolate for baking, chopped

2. 8oz cream cheese, softened

3. 1/4 c. unsalted butter, softened

4. 1/2 t. double-strength vanilla extract

5. 2 c. powdered sugar

Directions

for the cake:

Preheat oven to 325˚F. Spray two 8" baking pans with non-stick cooking spray and set aside. Combine flour and baking soda in small mixing bowl, whisk together and set aside. Combine milk and vanilla extract in a liquid measuring cup and set aside. In a large mixing bowl (stainless steel is best), beat egg whites on high speed until stiff peaks form and set aside. In a separate mixing bowl cream together the softened butter and sugar on medium speed until fluffy; beat in sour cream until smooth. On medium speed, alternating with milk mixture add flour mixture in small amounts mixing until smooth. Whisk in one-third of egg whites, then fold in the rest. Divide batter evenly between baking pans. Bake for 17-20 minutes or until a toothpick can be inserted in center and comes out clean. Let cool in pans for 10 minutes then remove from pans. Cool completely before frosting.

for the ganache

Place chocolate and cream in a double broiler or heavy sauce pan. Cook on very low heat just until chocolate is melted, stirring frequently. Remove from heat and let cool completely. Refrigerate overnight. Beat chilled ganache with an electric mixer and set aside until ready to use.  

for the raspberry curd

Melt butter in a large sauce pan over medium heat. Add raspberries, egg yolks, sugar and salt, mash berries as you cook. Stir frequently at first, then constantly at the end, until thickened. This will take approx. 10 minutes. Pour the mixture through a mesh strainer over a bowl, pressing on the solids to extract as much liquid as possible. Let cool to room temperature, the mixture will thicken as it cools. Stir in lemon juice. Cover and refrigerate until ready to use.

for the frosting

Melt chocolate in microwave on high 1 to 1 1/2 minutes, stirring every 30 sec until mostly melted. Let stand for 3 minutes. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla, beat on medium speed until well mixed. Gradually add powdered sugar, beat well until spreading consistency.

Assembly

place one layer cake on cake board, spoon the white chocolate ganache in the center of cake and spread to edges using an off set spatula creating an even layer. Spread the raspberry curd on top of the ganache layer. Place the second cake layer on top of fillings and cover entire cake with white chocolate frosting using off set spatula. Decorate as desired. Garnish with fresh raspberries, white chocolate truffles, or white chocolate curls. 

I made this cake for my little sister's 20th Birthday. It's full of some of her favorite things, raspberries and sunflowers. I hope she loves it!