With the mixer on medium speed, slowly add the cooled, melted white chocolate, honey and brandy, to the creamed butter and cream cheese. This is the point to add food dye if you choose to color ...

A moist chocolate cake that really can’t go wrong and keeps well for birthday parties. It has a wonderful white chocolate icing so the contrast looks stunning too. Heat the oven to 180C/160C Fan ...

Chill the cheesecake in the fridge for 20 minutes, or until the chocolate top begins to firm. The cheesecake can also be placed into the freezer for 10 minutes to set.

8. Reduce oven temperature to 250°. Line a small rimmed baking sheet with parchment paper. Scatter white chocolate chips on parchment, and bake in 10-minute increments, smoothing and respreading ...

Preparation For the cake: 1. Preheat oven to 350 F. 2. Place a small saucepan over low heat and add in the milk and instant coffee. Once the milk warms and begins to release steam, remove from ...

Place the sugar with one-half cup water in a small pan and stir to dissolve. Bring the mixture to a gentle boil and cook without stirring for 3 minutes. Then boil for 5 to 10 minutes more ...

Leave to cool a little and then pour the icing over the cake, spreading it out with a palette knife. If making the feather decoration, melt 100g of white chocolate and then place it in a piping ...

For the topping:• 100g butter, softened• 175g icing sugar, sifted• 2 tbsp milk• ½ tsp vanilla extract• ½ x 7g tub freeze-dried strawberries ...

For white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip. Alternate: Melt the chocolate.