These little beauties look absolutely gorgeous on a platter.
I also wrap them individually in cellophane paper, secure with a pretty bow, place them in a basket or box and give as hostess gifts.
The "OOOHHHH, and AHHHHHH'S" because they look so pretty,coupled with the "MMMMMMMMMM's" once they bite into them, make the little fusswork involved well worth it, EVERY TIME!!
These are super easy because you start off with a cake mix!!
1Preheat oven to 350. Following yellow cake mix instructions, prepare cake mix according to box directions.
Using nonstick spray, spray the bottom and sides of a jelly roll pan. Pour batter into pan, make sure all sides are even and bake for approximately 14-17. Test to see if cake is done using a cake tester or toothpick.
2While cake is baking, make the white chocolate buttercream frosting in a bowl. Set aside.
3Remove cake from oven, place on a cooling rack and let cool for 3-4 minutes. While cake is cooking. Line your cooling rack with waxed paper. Using your wire rack as a base, invert cooling rack over the cake pan. Turn upside down and slowly remove jelly roll pan, set jelly roll pan aside. Let cool for 5-8 minutes.
Once cool, do the process again, but in reverse. Invert the jelly roll pan over the cake, and bring back into jelly roll pan.
Score cake into rectangles according to preference. I make mine into 2.5" X 3". You can make them bigger if you would like. Place in freezer to make cutting them easier.
4while cakes are freezing, make your ganache. Start by placing your chocolate chips in a bowl. In a sauce pan add your whipping cream. Scald your milk. Scalding entails bringing your cream/milk to boiling point in a saucepan. Once milk is starting to rise towards the top, turn off heat IMMEDIATELY!! *you don't want to clean up scalded milk, trust me* Once milk has scalded, pour onto your chocolate chips. Let sit 1-2 minutes. Using a whisk, whisk the cream into the chocolate chips. Once chocolate has been incorporated, add your vanilla. Your ganache should be amazingly tasting and glossy! Set aside.
5Cakes should be frozen. Bring out of freezer and cut in half using serrated knife. Place back in freezer for a few minutes.
6Bring back out of freezer and add 1-1/2-2 tsp of white chocolate buttercream frosting to middle. Cover with top by inverting the top of "top" cake to the middle. This will make for a very even cake rectangle. Set back in a the freezer for a few more minutes.
7Pour ganache using your method of choice, (I used a squeeze bottle for better precision) so the top is covered and the sides are a little bit covered with lines coming down, set aside.
8You should have white chocolate buttercream frosting left. Place the leftover buttercream into a pastry bag or ziplock bag. Pipe rosettes using a star tip onto your cakes. Set aside.
9As ganache is setting, using a peeler, make chocolate curls using solid milk chocolate. Starting on the edge, shave off curls and place into a mini bowl. Place 1-2 pieces of chocolate curls over the white chocolate buttercream flowers for a DRAMATIC EFFECT!!
10Place back into refridgerator this time! Your goal is to solidify the ganache. Once the ganache has solidified, wrap in individual pieces of cellophane and finish with a pretty bow on each. Or place on a platter and get ready for some "ooooohhhhhhs"!!