Page 470 - Chocolate Cake Doctor

452 F R O S T I N G S

WHITE CHOCOLATE E
WHITE CHOCOLAT

GLAZE E
GLAZ

f there is a better glaze for the
R
White Chocolate Chiffon Cake
the Cake Mix Doctor says
(page 293), or for any chocolate
pound cake, than this simple glaze
White chocolate is fragile. That’s why
made with white chocolate chips, you just fold it into the heated mixture
and do not return the pan to the heat.
you’ll have to write and let me know.
If overheated, white chocolate can
It is thick enough to coat the top of scorch and toughen.
the cake, but it is thin enough not to

dominate its flavor.
1. Place the milk, butter, and sugar in a
small saucepan over medium heat. Heat,
MAKES 1 CUP, ENOUGH TO FROST stirring constantly, until the mixture comes
THE TOP OF A POUND CAKE
to a boil, 2 to 3 minutes. Continue boiling
PREPARATION TIME: 8 MINUTES
and stirring until the butter is melted,
1 minute more. Remove the pan from the
1 ⁄4 cup milk heat, add the white chocolate chips, and
stir until they are melted.
5 tablespoons butter
1 ⁄2 cup sugar 2. Allow this glaze to cool in the pan for
1 cup white chocolate chips 5 minutes, then spoon it over the cake of
your choice.