Method

Yellow Cake

1. Preheat oven to 175°C . Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, corn starch, and salt then set aside. 
2. Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer.  
3. Add the oil and vanilla, mix to combine then scrape the bowl down. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down once more and mix again.  
4. Add flour mixture and buttermilk to the butter in alternating batches while mixing on low. 
5. Bake at for about 30 minutes or until the centers are set and springy. 
6. Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely. 

Whipped Fruity White Chocolate Cream

1. Heat half of the cream (200ml) and pour over chopped chocolate. 
2. Stir until smooth. 
3. Add the other half of the cold cream (200ml) to cool it down. 
4. Chill mixture 4–6 hours or overnight. 
5. Whip until soft peaks form (careful not to overwhip). 
6. Add in fruit fillings.

Classic Chocolate Ganache

1. Chop the couverture finely. 
2. Heat cream until just below boiling. 
3. Pour cream over chocolate, let sit 1–2 minutes to melt. 
4. Stir slowly until smooth and fully emulsified.