You Made It! The December White Cake

Photo by Hector Sanchez

Photo by Hector Sanchez

The December white cake is one of our most popular recipes, so we asked you to show off how you recreated this year’s version—the red velvet-white chocolate cheesecake. Our hats go off to you on these gorgeous and delicious looking treats!

Photo by Lindsay Morrison

Photo by Lindsay Morrison

Lindsay did a wonderful job recreating our cake this year and we just love that cake stand!

Photo by Meagan Bennett

Photo by Meagan Bennett

A perfect replica!

Photo by @Lawson512

Photo by @Lawson512

We love how the cake looks on the patterned blue plate.

Photo by Jeannine

Photo by Jeannine

Photo by Jeannine

Photo by Jeannine

Photo by Candy Johnson

Photo by Candy Johnson

Photo by Brittany Sasson

Photo by Brittany Sasson

Follow us on Instagram and tag your photos #SouthernSnapshot for a chance to be featured on the blog. 

COMMENTS

  1. Susan B

    The cake was just beautiful-Looked just like the magazine-made 30 leaves, but the red velvet was so dense it spoiled the cake.Took me 2 days of hard work and had to throw away most because it was so large. I would only make 3 layers and a different red velvet recipe/

    December 26, 2013 at 8:12 pm
  2. Geraldine A

    I made this cake for my Grand-daughters birthday in November. Took me three days. I had to remake the cheesecake layers (didn’t line pans with the foil as per instructions; big mistake). Froze cheese cake layers in foil lined pans second time. Made cake layers morning of party so they were completely cooled. Assembled w.ith no problem. Used white chocolate truffles and made leaves out of gum paste using real leaves for a pattern. Was just perfect. Finished cake was 7″ tall. This cake was a beauty and tasted wonderful.

    December 19, 2013 at 11:41 am
  3. Rhonda

    I made a 2-layer Red Velvet Cake for Thanksgiving and I scaled down the White Chocolate Cheesecake to have 1 layer. Instead of using the recipe that was provided for the Red Velvet, I used another Red Velvet that I found and I added strawberry filling. It got rave reviews. Well, I made the same cake for our Christmas Party, but instead I used the Red Velvet Recipe in the magazine, it was a flop. I will stick to what I did for Thanksgiving and just continue to use your White Chocolate Cheesecake and the Red Velvet from the other source. It is a beautiful cake, but the red velvet was not the best.

    December 18, 2013 at 1:51 pm
  4. Mina

    I made the recipe for our Christmas party this ast weekend. I started on Monday with the cheesecake layers. On Tuesday I made the red velvet layers. I took special care with this so it would come out perfectly. I used cake flour and tried not to overbeat the batter. I then froze the layers carefully.
    On Saturday morning I took the cakes out of the freezer to thaw out while I ate breakfast and prepared the icing.
    I read other people’s remarks about how the layers fell apart from each other, so I put a thin layer of icing between each layer. Just enough to anchor them. It ade me run out of icing. I didn’t have enough for the leaves. I used the coconut almond balls, cranberries and regular bay leaves for decoration.
    It was very impressive. Folks asked if 1. I made it. 2. If it was just a prop. 3. I must do a lot of baking! I do pies frequenly but not cakes.
    The red velvet wasn’t dry but it was dense. Could this be from the freezing? The cheesecake was “da bomb”! A huge hit! I’ll do it again sometime for another crowd. A bigger crowd. We had a lot leftover. I’m having trouble keeping my hands off it!
    Love it!

    December 15, 2013 at 10:15 pm

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