Raspberry Flower Cake

Ingredients:

Raspberry Filling Directions:

  • Step 1: In a sauce pan combine 4 cups raspberries + 3/4 cup sugar  + 3/4 cup water + 1-1/2 tsp lemon juice

  • Step 2: Bring to a boil

  • Step 3: Reduce heat to medium low and simmer until reduced (about 15 minutes)

  • Step 4: Remove from heat and strain through a fine mesh strainer

  • Step 5: Pour mixture back into saucepan

  • Step 6: n a separate bowl mix 1/4 cup water + 2 tablespoons cornstarch, mix until dissolved 

  • Step 7: Add raspberry mixture to cornstarch mixture and bring to a boil, stir until thick (about 5 minutes

  • Step 8: Cool filling in fridge

Cake Assembly Directions:

  • Step 1: Level cakes with a "cake leveler" or serrated knife

  • Step 2: Spread white frosting on center of cake board

  • Step 3: Place 1st layer down

  • Step 4: Scoop on thin layer of white frosting and smooth out

  • Step 5: Fill a piping bag with white frosting and a round tip

  • Step 6: Pipe a ring of white frosting around edges of first layer

  • Step 7: Fill inside with raspberry filling

  • Step 8: Place down 2nd and 3rd layers, repeating the frosting and filling process

  • Step 9: Place the 4th layer upside down

  • Step 10: Pile frosting on top of cake and completely cover with a crumb coat

  • Step 11: Place in fridge for 20 minutes

  • Step 12: Put white, pink, and rose frosting colors in separate piping bags fitted with Wilton 1M tips

  • Step 13: Remove cake from fridge and pipe all over the cake mixing up the colors

© 2018 by Baking with Ryan. 

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