To continue the Denver baking adventure, after we finished the Vanilla cake with Lemon filling we moved on to our second cake of the weekend. Sadly, this cake proved to be even more challenging.
We again had trouble removing our baked cakes from their pans. With the vanilla cake we were able to salvage each layer - unfortunately this time one layer made it out in noting more than crumbs. So our three layer cake quickly became a two layer cake.
The frosting, although delicious, never thickened to the consistency that is needed to nicely frost a cake. We attempted to add a few cups of powdered sugar (although this was not called for in the recipe) but it did little to improve the consistency. So, we decided to put the frosting in the fridge overnight and hoped for the best.
Making the filling was easily the best part of this cake! As my sister did not have a cloth to strain the seeds out of the boiled raspberries we used a nylon instead. This worked wonderfully and gave us more than enough raspberry liquid to use for our filling. Not to mention it was fun to do and made some great pictures.
Getting to the final product was a slight challenge, and I must admit it did not quite meet my standards in terms of look. But the taste was exceptional! The combination of white chocolate, cream cheese and raspberries melted in my mouth. I would highly recommend this cake recipe - but warn, it may not look like you envision.
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