Parisian White Chocolate Vanilla Drip Cake

 I made this cake on my birthday and it was so fun making the drips on the cake. If i’m being honest I did try to make my own macaroons for the top of the cake ( Twice) but Both times were a fail so I ended up buying some. Macaroons are really tricky but I will keep trying. Let’s get baking!

INGREDIENTS FOR CAKE: 

• 1 cup unsalted butter (softened)
• 1 1/4 cups cups granulated sugar
• 4 large eggs (Room temp.)
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt

DIRECTIONS:

1. Preheat the oven to 350 degrees and grease two 6 in. or 8 in. with my homemade cake release. 
2. Whisk together flour, baking powder, and salt in a medium sized bowl.
3. Beat butter and sugar until light until fluffy with a hand mixer or stand mixer.
4. Add in eggs one at a time  and beat well. Mix in vanilla.
5. now add in the flour mixture slowly. mix just until flour has disappeared, making sure not to over mix.
6. Evenly divide batter between the pans.
7. Bake for 20-25 min. or until toothpick inserted comes out clean. Allow to cool completely.  

FOR THE ASSEMBLY:

1. Level off cakes if necessary and make my go-to buttercream frosting. Spread white buttercream in between the layers and all around. 
2. Set aside a little buttercream and dye it a light teal or minty green color. Now take an offset spatula and glob on the dyed icing all over the cake. Smooth out with a cake smoother.
3. Now make some white chocolate ganache and use a squeeze bottle to make drips around the edges of the cake. Pour the reaming ganache on top of the cake and smooth out with an offset spatula.
4. Buy or make your own macaroons and stack those on tope of the cake. I even added an Eiffel Tower. Enjoy!

Thanks for baking with me!

~ Natalie