How do I love thee...let me count the ways!!!
Well, today I decided to suprise hubby with some lovin' from the oven. I made 2 types of desserts and I wanted to share them with you.
The first was something I originally made for a recent birthday. White cake (mix ~ in the interests of time), with a seedless raspberry filling and lemon buttercream frosting. This is very simple to prepare and doesn't take a lot of time.
Prepare the white cake mix as directed. If you have a recipe to doctor the recipe, like the Cake Mix Doctor, that is fine too :o) Sometimes the little additions of sour cream and vanilla, make all the difference. I baked my mix in 3 greased and floured cake pans until they were cooked, per whatever test(ie. toothpick) you like. Let cool completely.
The seedless raspberry filling I purchased from a local cake supply place in Norfolk, VA called http://www.wineandcake.com/index.htm . You can find it at most any cake decorating place though. You can also use other fillings, to your taste, I just love raspberry. My container of seedless raspberry filling was enough for two recipes.
Well, today I decided to suprise hubby with some lovin' from the oven. I made 2 types of desserts and I wanted to share them with you.
The first was something I originally made for a recent birthday. White cake (mix ~ in the interests of time), with a seedless raspberry filling and lemon buttercream frosting. This is very simple to prepare and doesn't take a lot of time.
Prepare the white cake mix as directed. If you have a recipe to doctor the recipe, like the Cake Mix Doctor, that is fine too :o) Sometimes the little additions of sour cream and vanilla, make all the difference. I baked my mix in 3 greased and floured cake pans until they were cooked, per whatever test(ie. toothpick) you like. Let cool completely.
The seedless raspberry filling I purchased from a local cake supply place in Norfolk, VA called http://www.wineandcake.com/index.htm . You can find it at most any cake decorating place though. You can also use other fillings, to your taste, I just love raspberry. My container of seedless raspberry filling was enough for two recipes.
For the buttercream, you can use any recipe you like. Mine usually consists of confectioner's sugar, shortening, water(you can use milk but I prefer water for storage purposes) and most importantly...a little lemon oil (lemon extract can be substituted here). If you are using the lemon oil, use sparingly, you can always add, but difficult to take away. You can always add more of the other ingredients but may wind up with a ton of frosting! I purchased the lemon oil from my favorite store Williams Sonoma and it has lasted me a long time.
To assemble the cake, place the first layer on the cake plate. Put some of the buttercream in a small ziploc bag and cut the corner tip off. Twist the bag and squeeze a ring of frosting around the edge of the cake. This acts as a reservoir for the filling. You don't want it seeping out as you are assembling and frosting. Spread a layer of raspberry filling inside the ring and place a cake layer on top. Repeat with the ring and filling and place the last layer on top. Completely finish frosting the cake top and sides with remaining frosting.
Keep covered.
I'm including a picture of the finished cake. It's not perfect but it is delicious! No complaints here! I hope you try it or mix it up, make it your own! Stay tuned to tomorrow's post for the second dessert. It's not an original recipe, but a good 'quick!!! company's coming!' dessert.
