I Wanted To Give Another Prop To Txkat..
Baking By FromScratch Updated 30 Apr 2007 , 3:30pm by snarkybaker
I just made that white chocolate cake you posted a while back.. and it is wonderful. Such a nice flavor and texture. I am going to put lemon curd with some stiffly whipped heavy cream folded into it on the inside and ice it with IMBC.. I can wait to finish it. I just wanted to thank you for posting it.. 
I am glad you like it. I am a little p*ssed at that cake today. I had a grooms cake today ( one of 4 multi-tier cakes for the day) from that recipe and the little sucker cracked creating a rather nasty fondant situation.
I made this cake this weekend and it is delicious (my husband says it's the best cake I've made!), but it doesn't really taste of white chocolate! Am I doing something wrong, or is it impossible to get the flavour of white chocolate to really come through in a cake?
I'll definitely be using this recipe again, but don't want to tell people it's white choc cake and have them say, but where's the chocolate?
Kelly
In this cake, I find that the flavor results vary wildly based on the white chocolate you use. ( Since white chocolate really doesn't have a flavor other than the vanilla etc. added to it)
I used to use a very fine swiss chocolate called felchlin, but because it was so purely cocoa-buttery, it didn't give much of a white chocolate taste. Then I tried all Guittard, which has a nice strong flavor, but because of low cocoa butter content, it doesn't melt as creamy as I like. Now I blend half and half, and it is just perfect. Try other white chocolates and see what you think.
I am glad your husband liked the cake.
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