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A young and slightly ignorant woman who has always loved baking and cooking, I want to make people happy with food as often as I can. I'm here to whisk away and explore!

Monday, August 12, 2013

True Love: White Chocolate Raspberry Cake

The things my parents have done for each other are amazing.
The kinds of hardships they've pushed through to become stronger is astounding.

Their love is the most mind blowing.
And they are just darn cute.

If I am half as awesome as you guys when I've been married 25 years it will be an honor (and probably a miracle...ha!)
Happy Anniversary, Mom and Dad!

I've always thought that chocolate and berries were a good way to celebrate true love.

This cake is small, only 6 inches, which is perfect for the world's best couple and their lucky kids. ;) And it is probably the best white chocolate raspberry concoction you'll ever manage to consume.

White Chocolate Raspberry Layer Cake
3 c. flour
1 TB baking powder
1 tsp salt
12 TB butter
4 eggs
4 tsp vanilla
1 c. buttermilk
2 c. frozen raspberries
Pint of fresh raspberries
Preheat oven to 350 degrees. Whisk flour, baking powder, and salt in a medium bowl. Using a mixer, beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla. Beat in the dry ingredients with the buttermilk in three additions. Fold in berries. Pour into two greased and floured 6 inch cake pans. Bake 40-45 minutes or until the cake springs back when lightly pressed. Let cool slightly on a wire rack and then turn out onto a plate to fully cool.
8 oz. white chocolate shavings or chips
1/4 c. cream
1/2 c. shortening
1/2. c. butter
2 tsp vanilla
4 c. powdered sugar
Extra cream if needed
Warm the cream in a saucepan until boiling, pour over the white chocolate, stirring until melted. In a mixer beat shortening and butter with the vanilla. Add sugar, beating to combine. The frosting will be dry and crumbly. Add the melted chocolate mixture and beat until smooth. Add extra cream one tablespoon at a time until desired texture is met.
Assemble the cake by spreading a layer of white chocolate frosting over one of the cakes and sprinkle raspberries over the top, crushing them slightly with a knife to bring out juices. Top with the remaining cake layer and frost all over with white chocolate butter cream. Decorate with fresh raspberries.

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