Cost Breakdown

Critical Success Points

• • Melting white chocolate without scorching.
• • Infusing cream with vanilla and combining it with chocolate to form a smooth ganache.
• • Whipping egg whites to stiff peaks and folding them gently to keep the batter airy.
• • Checking cake doneness with a skewer; it should be slightly moist but not wet.
• • Whipping the chilled ganache just enough to hold peaks without graining.

Safety Warnings

• • Hot cream can cause severe burns; handle with care.
• • Use oven mitts when handling the hot cake pan.
• • Be cautious when using a sharp knife to slice strawberries.