White Chocolate With Hard Macron Rainbow Soirette Cake

White chocolate with heard Macaron rainbow Soirette cake, the pretty layered appearance of the luscious white-colored macaroni is echoed by the bright red and pink roses on its top and bottom. This cake is a great cake to show off with a family that enjoys cakes, especially ones that look so much like something that would be served at a tea party.

With a flatter shape, like a long rectangle, you’ll need to cut a cake pan of the correct size to fit the macaron. Depending on your decorating style, this will depend on whether you choose bolder colors for the borders or choose more subtle tones like the white in the macro itself.

When the border is complete, add some rose petals, before decorating the macaron with the macaron’s ribbon as you would any other cake. It is important to check this often; overdoing the borders can make the macro dry out and look less authentic. When using the macro, this ribbon can also be used to tie the layers together, but it does not actually require glue, so it can be used anywhere the ribbon can be seen.

If you prefer to serve your macaron with the roses or shells, then make sure you can match the roses to the macaron. Depending on how you plan to arrange the macaron, you may decide to use different colors of white or pink and white shells. You can find patterns available to decorate macarons with roses and shells, so make sure you have some basic ideas for this. White chocolate with heard Macaron rainbow Soirette cake will look lovely when this is done with lots of white roses and bright pink shells.

Make sure the macaron has a nice base. If it is not covered in a layer of frosting, it can get slippery, which can ruin your efforts. You can top it with a white-colored fruit basket and choose a design that really sets off the macro.

You can also add cookies to the macro, if you wish. You may use dark chocolate chips, or simply chocolate chip cookies, or you may use just the plain unsweetened chocolate.

White chocolate with heard Macaron rainbow Soirette cake is certainly a fun way to begin decorating. Try to make your macaron as original as possible, which means you will be able to design unique designs.

White Chocolate Cake

This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

Course Dessert

Cuisine American

Prep Time 2 hours

Cook Time 40 minutes

Total Time 2 hours 40 minutes


Calories 928kcal

Author Olivia


White Chocolate Cake:

  • 5 oz white chocolate chopped (or white chocolate chips)
  • 1 1/2 cups milk
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla

White Chocolate Swiss Meringue Buttercream:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 6 oz white chocolate chopped, melted, cooled

White Chocolate Ganache:

  • 3.75 oz white chocolate finely chopped
  • 1.5 oz heavy cream
  • 5 drops bright white color gel


  • 12 white chocolate Lindt truffles
  • white chocolate shavings


White Chocolate Cake:

1. Heat milk and chocolate until melted and combined, cool to room temperature.*

2. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

3. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

4. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

5. Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.

6. Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.

7. Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.

White Chocolate Swiss Meringue Buttercream:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**

2. Place bowl over a pot with 1–2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5–10mins)).

4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***

5. Add melted, cooled white chocolate and whip until smooth.

White Chocolate Ganache:

1. Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5–10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.


1. Place one layer of cake on a cake stand or serving plate. Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.

2. Frost and smooth the sides with the remaining frosting. Use a scalloped cake comb to create the textured effect on the sides. Smooth the top. Chill for 30mins until frosting is cold and firm.

3. Using a small spoon, place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).

4. Pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Lindt White Chocolate Truffle if desired. Sprinkle chocolate shavings along the bottom and to fill in the top.

Ingredients for Macarons

This is the easy part! You’ll only need a few ingredients to make these scrumptious French confections. You’ll probably have most of these on hand aside from almond flour.

  • Super Fine Almond Flour: Repeat after me, almond flour is NOT almond meal. Make sure you use almond flour, which is much finer and made from blanched almonds (no skin) as compared to almond meal which is usually less fine and contains almond skin. You want almond flour (we love Bob’s Red Mill!) for smooth, bump free macarons!
  • Powdered Sugar: Powdered sugar will both sweeten and thicken your macaron batter. You’ll also use powdered sugar in your desired filling.
  • Granulated Sugar: You’ll need granulated sugar to help aerate and whip up your egg whites into stiff peaks.
  • Egg Whites: Some people swear by “aged egg whites”, but we don’t mind our egg whites youthful. I jest, but we don’t find that it makes a difference with the swiss meringue technique! Just make sure you measure out the egg whites by weight and that absolutely no egg yolks make their way into the separated whites.

Food coloring (optional): If you want to color your macarons you’ll need just a few drops of food coloring.

What tools do you need to make macarons

From the stand mixer to the piping bag to the oven you bake them in, your tools really matter when it comes to macrons.

  • Kitchen Scale
  • Standmixer
  • Sifter
  • Parchment Paper
  • Cookie Sheet
  • Piping bag

And obviously you’ll need a reliable oven to bake these sweet French cookies in. We absolutely love baking in our Café Appliances Range because it’s so darn reliable and easy to use. Macrons bake at a low temperature, so it’s super important that your oven temperature is accurate and consistent. We love our Café™ 30″ Double-Oven Range because it preheats in a flash, has consistent heat throughout so you don’t get any burnt corners and under baked centers, and has a bright oven light so you don’t need to open the door to peak at any cookies and risk them falling.

Step One: Measure out your ingredients.

Macarons don’t have to be hard, but you do have to be pretty precise in your preparation. We like to measure out all our ingredients using our kitchen scale before getting started to prevent messing up any measurements once you get started.

Step Two: Sift together the powdered sugar and almond flour three times to get out any clumps that would cause air bubbles or lumpy macarons.

*You can also pulse your powdered sugar and almond flour in a food processor, but as long as you sift it very well, there’s no need to break out another appliance.

Step Three: Whisk egg whites and roughly 3 tablespoons of the granulated sugar continuously until sugar melts completely and egg whites become white and frothy

One of my most favorite features of our Cafe Appliances Range is the 15K power boil burner which heats up quickly and evenly so you can make a double boiler in moments. We make our macarons with a swiss meringue, which means you’ll cook the egg whites a little before using them in your macaron batter. This will create a super stable macaron base that is much more forgiving.

Step Four: Transfer the egg whites to a stand mixer and slowly add the remaining granulated sugar, beating on high speed until stiff peaks form and the mixture is glossy. If using food coloring add here as well!

You’ll know it’s done when the mixture is not longer grainy when you rub it between your fingers.

Step Five: Add the sifted powdered sugar and almond flour to the egg whites. Turn the mixer to medium speed and whisk for 5 seconds.

Step Six: Using a rubber spatula, scrape down the bowl and gently fold the batter from the outside of the bowl and gently twisting it into the center in a circle-like manner.

Do this until the batter is a lava like consistency and you can make a figure 8 with the batter without it breaking.

Step Seven: Transfer the batter to a pastry bag fit with a ½ inch tip. Pipe the macarons out into a shape of a rainbow on parchment paper.

Step Eight: Bake the macarons at 300°F for 13 to 15 minutes (depending on the size).

Step Nine: Allow the macarons to cool completely before transferring to a cooling rack. Step Ten: While the macarons cool, make the filling. Combine all the filling ingredients together in a bowl and beat until fluffy and creamy.

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