Malted Mint White Chocolate Layer Cake

Easter is coming and I am pulling out all my best tricks to make the prettiest non-carrot-cake treat yet.

Essentially, I’m giving my favorite yellow cake the full Easter Sunday treatment.

White chocolate mousse, a bit of sugar work, and an outrageous amount of Swiss buttercream join together to create an edible vision of spring.

Though I would not title this recipe as difficult, per se, there are more than a few steps, so I would suggest making this cake a 2-day project.

If possible, bake your layers the day before (I’ll often do this step in the evening), as it will divide your workload and allow the cakes plenty of time to cool and stiffen a bit, making the entire slicing and stacking process far simpler.

I just recently discovered these cake strips and they have made all the difference in my cake-baking. It is a small investment, but a priceless one. The extra insulation keeps the edges of your cake from over-browning and the centers from doming. It’s magic - cake magic.

Now, making a layer cake is no small job, and I have the audacity to ask you to go a step (or six) further and also make white chocolate mousse. No, it’s not necessary, but it is delicious and a good opportunity to try your hand at something new.

This cloud-like white chocolate mousse is sandwiched between layers of malted mint buttercream. Yes, malted mint buttercream.

This unexpected juxtaposition of flavors made perfect sense to my food brain.

Mint is green, fragrant, and undeniably springy.

Easter candy - the quintessential Easter candy - is the malted milk egg.

Thus, the combination of mint and malted milk powder results in a veritable distillation of spring.

My food brain’s instincts are rock solid.

The melding of these two flavors is perfection. I cannot even begin to describe the charming way they play off of each other, but I can say that it is delicious.

After the layering has been accomplished, we complete our robin’s egg facade with a delicate sprinkling of cocoa powder.

The frosted cake moves into the refrigerator to set up while we pursue final adornments.

Yes, this is where we make things with hot sugar.

Now, I made a very large number of these nests in the testing phase (I’m so sick of seeing them) and not a one avoided some degree of breakage. That said, the technique of drizzling the clear caramel over an inverted bowl allows us to create a domed shape and buttercream acts as the perfect glue for any fractures which might occur.

How adorable is our tiny golden nest?

And, it just happens to be the perfect container for a few of my very favorite Easter candies - Cadbury Eggs.

It’s sweet, delicate, completely Martha Stewart-worthy, and the perfect way to celebrate the most glorious Sunday of the year.

Even the prettiest of dyed eggs have nothing on this masterpiece.

I am so proud of us.

Sincerely,

Pedantic Foodie

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Malted Mint White Chocolate Layer Cake

Special Equipment (helpful but not required) :

Wilton Bake Even Cake Strips

Cake Turntable

for the cake

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 cup all-purpose flour

• 2 cups cake flour

• 1 tablespoon baking powder

• 1 cup whole milk

• 1 tablespoon vanilla extract

• 1 Madagascar vanilla bean, split and scraped

Cook’s Note: I recommend baking your cakes the day before you wish to assemble your cake. This not only cuts the workload, but also allows the layers some time to stiffen, making them much easier to work with.

Preheat oven to 350 degrees F. Coat two 8-inch cake pans liberally with nonstick spray. Wrap each pan with soaked cake strips, if using.*

*Cook’s Note: I have found that these cake strips are a great help in baking flat, evenly baked layers.

In the bowl of your stand mixer, beat butter for one minute; until fluffy.  With the mixer on medium speed, slowly beat in granulated sugar. Cream together butter and sugar for 1 minute; until fluffy.

Reduce speed to low and beat in eggs, one at a time, scraping down the sides after each addition.  

In a separate bowl, sift to combine flour and baking powder.  

With the mixer on low speed, beat in 1/3 of the flour mixture.  Follow the flour with 1/3 of the milk.  Continue adding the flour and milk in alternating increments, beating well after each, and scraping down the sides as needed. 

Once the batter is smooth and thick, add vanilla extract and scraped vanilla bean. 

Divide the batter evenly amongst the prepared cake pans and bake, until the layers spring back when the center is touched lightly; about 45-50 minutes.

Place the pans on cooling racks, until they have cooled completely.  Run a butter knife along the sides of each cake to loosen it from the pan. Wrap the layers in plastic wrap and allow to sit overnight, or until ready to use.

Several hours before you intend to assemble your cake, prepare the mousse.

for the white chocolate mousse

• 1 tablespoon cold water

• 1 1/2 teaspoons unflavored gelatin

• 4 large egg yolks

• 1/4 cup granulated sugar

• 1/2 cup white chocolate

• 2 large egg whites

• 3/4 cup heavy whipping cream

• 1 teaspoon vanilla extract

Combine water and gelatin in a small dish and set aside.

Fill a 3-quart saucepan halfway with water and bring to a boil over medium high heat. Once the water begins to boil, reduce heat and simmer slowly.

In a large, glass bowl combine egg yolks and sugar. Whisk until smooth. Set the bowl over the simmering water and whisk vigorously for approximately five minutes. At this point, the mixture should have greatly lightened in color and doubled in volume.

Use a spoon to transfer the prepared gelatin mixture to the bowl and whisk to combine. The solidified gelatin will melt into the mixture; whisk until smooth.

Cook’s Note: As long as the bowl is over the simmering water you should never stop stirring, as the mixture may become too hot and the eggs will scramble.

Remove the bowl from the pan of simmering water and set on a cool countertop. Whisk in white chocolate. Allow the mixture to cool to room temperature while you prepare the egg whites and cream.

In a medium mixing bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside.

In a separate bowl, use the electric mixer to beat heavy whipping cream and vanilla extract until it reaches soft peaks.

Gently whisk half of the whipped cream into the cooled white chocolate mixture. Then, add the remaining cream and whisk gently until smooth.

Use a large spatula to add half of the egg whites to the mousse and fold in gently, making sure that the egg whites are thoroughly incorporated. Add the second half of the egg whites and fold very, very gently.

Cook’s Note: If you still see a few pieces of egg white in the mousse, leave them. The important thing is to not over-mix.

Cover the bowl with plastic wrap and refrigerate for 1-2 hours; until set.

Transfer the mousse to a piping bag.

FOR THE SWISS MERINGUE BUTTERCREAM [ CRUMB COAT & LAYERS ]

recipe adapted from King Arthur Flour

• 1 1/4 cups granulated sugar 

• 4 large egg whites 

• 1/4 teaspoon sea salt 

• 16 ounces unsalted butter, softened 

• 2 teaspoons vanilla extract 

• 1/4 cup malted milk powder

• 1/4 cup fresh mint, finely diced

Fill a 2-quart saucepan with about an inch of water and place over high heat; bring to a simmer. 

Combine granulated sugar, egg whites, and sea salt in the bowl of your stand mixer.*

Cook's Note: Wipe the bowl clean with a damp paper towel and dry thoroughly before using. 

Place the mixing bowl over the pan of simmering water, being sure that the water does not touch the bottom of the bowl.  

Warm, whisking constantly, until the mixture reaches 160 degrees F.  An instant-read thermometer is essential here. 

Return the bowl to your stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form.  This will take a good bit of time, but do not rush this step. 

Cook's Note: As the mixture whips, it will cool down, preparing it to accept rather than melt the coming butter. 

Reduce the speed to medium high and begin adding the butter, about 1 tablespoon at a time.  Make sure each addition of butter is thoroughly incorporated before adding the next piece. 

Cook's Note: If the butter begins to melt, this is a sign that the mixture is too warm.  Simply stop mixing, and transfer the bowl to the refrigerator.  Cover with plastic wrap and refrigerate for 10-15 minutes, until the mixture is cool and stiff.  Beat for 1 minute to loosen the buttercream before continuing with the remaining additions of butter. 

After all the butter has been incorporated, mix in vanilla extract. Remove half of the buttercream from the bowl and set aside.

Add malted milk powder and finely chopped mint to the remaining buttercream in the mixer and beat until smooth.

Unwrap your cooled cakes.  Use a large, serrated bread knife to even out the top of each cake, if necessary, creating a fat surface.  Then, slice each cake lengthwise, creating four even layers in total.

Cut a large square of wax paper and fold into a flat cone.  Then, use a sharp pair of scissors to round the end of the cone.  Unfold, forming a circle 10-inches in diameter.  Here is a video of this process. 

Lay the wax paper out onto your turntable and lay the first layer of cake atop the wax paper.  

Use an off-set spatula to spread a layer of the malted mint buttercream over the first layer, then top with a second layer of cake. Pipe the prepared white chocolate mousse over the second layer, leaving a 1/4-inch boarder along the sides. Top with the third cake and cover with remaining malted mint buttercream. Top with the final layer of cake. Be sure to top the cake with a bottom layer, flipping it over so that you have a flat surface free of crumbs. 

After you have all of the layers in place, pile the reserved vanilla buttercream atop the cake and use an offset spatula to slowly bring the buttercream down the sides.  Slowly spin the turntable, running the cake smoother along the sides of the cake and across the top so that you have an evenly-frosted smooth cake.  This will be no means cover the cake, but this “barely there” crumb coat will seal in any crumbs and help us to achieve that enviable smooth surface on our finished cake. Place the cake in the refrigerator for 1-2 hours; until the buttercream is hard. 

In the meantime, prepare the second batch of buttercream. 

FOR THE SWISS MERINGUE BUTTERCREAM [ FINISHING COAT ]

recipe adapted from King Arthur Flour

• 1/2 cup + 2 tablespoons granulated sugar 

• 2 large egg whites 

• pinch of sea salt 

• 8 ounces unsalted butter, softened 

• 1 teaspoon vanilla extract  

• 1 teaspoon sky blue food coloring

• cocoa powder

Fill a 2-quart saucepan with about an inch of water and place over high heat; bring to a simmer. 

Combine granulated sugar, egg whites, and sea salt in the bowl of your stand mixer.*

Cook's Note: Wipe the bowl clean with a damp paper towel and dry thoroughly before using. 

Place the mixing bowl over the pan of simmering water, being sure that the water does not touch the bottom of the bowl.  

Warm, whisking constantly, until the mixture reaches 160 degrees F.  An instant-read thermometer is essential here. 

Return the bowl to your stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form.  This will take a good bit of time, but do not rush this step. 

Reduce the speed to medium high and begin adding the butter, about 1 tablespoon at a time.  Make sure each addition of butter is thoroughly incorporated before adding the next piece. 

After all the butter has been incorporated, mix in vanilla extract and food coloring.  

Pile the buttercream atop the chilled cake and use an offset spatula to slowly bring the buttercream down the sides.  Slowly spin the turntable, running the cake smoother along the sides of the cake so that you have an evenly-frosted, smooth cake.  It is going to take a few minutes to get it just right, so do not give up prematurely.  Use the smoother on the top of the cake to even out the surface as well, working the excess frosting off and down the sides and smoothing it in. 

Dust with cocoa powder to complete the robin’s egg finish.

Transfer the cake to the refrigerator to chill while you complete the final decorations.

for the caramel nest

• 1/2 cup granulated sugar

• 2 tablespoons water

• 1 tablespoon unsalted butter

• chocolate eggs, for decoration

Cook’s Note: The caramel nest should not be refrigerated as this will cause the hard caramel to become limp. While the cake may be made a day in advance, the nest should not be made more than a couple of hours before you plan on serving your cake.

Place a folded sheet of aluminum foil over a small, inverted bowl and coat with nonstick spray. Set aside for now.

Combine sugar, water and butter in a medium saucepan and set over medium heat.

Stir, until the butter has melted and the mixture is smooth. Once the mixture begins to simmer, stop stirring and cook, swirling the pan every so often, and monitoring closely.

Once the sugar has melted and become deep golden in color, remove from heat and allow to cool for 2-3 minutes; until thickened.

Use a teaspoon to drizzle the hot caramel over the inverted bowl, creating a nest. Be sure to place more caramel at the bottom of the bowl to form a base.

Allow the caramel to cool completely; about 30 minutes.

Very carefully remove the nest from the aluminum foil and place atop your cake. If your nest breaks at all, simply place the pieces into the buttercream to rebuild the nest shape.

Decorate by filling the nest with several candy eggs.

Serve immediately.

Enjoy!

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