White Chocolate collar cake are a stunning but fairly simple effect to finish off a cake with the raspberry filling .

White Chocolate Cake

100g butter
50g white chocolate
175g plain flour
pinch salt
200g caster sugar
25g malted milk powder (such as Horlicks)
1/2 tsp bicarbonate of soda
1 egg
100ml buttermilk
Buttercream

200g white chocolate
250g soft butter
500g icing sugar
Preheat the oven to 150C (fan). Grease and line the base and side of a 3 inch deep 6 inch diameter tin.

To Make the Collar

Non Stick baking parchment
food grade cellophane (available from decorating suppliers)
35g dark chocolate
35g white chocolate
disposable piping bags
You firstly need to measure the cake, measure all the way round and the height of the collar – remember you want it to be slightly higher than the cake.