We tested this cake over and over again and tried one layered with freeze
dried raspberry buttercream and topped it off with chocolate shards and fresh berries; simple yet show stopping.
Not exact matches
for the
raspberry buttercream: 225 grams (1 cup) unsalted butter, softened 1/2 teaspoon kosher salt 600 gram (5 cups) confectioner's sugar, as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole milk, as needed 1/3 cup freeze -
dried raspberries, crushed into powder drop pink food coloring, if desired
If you want to make the
buttercream extra tasty then try adding a tablespoon of freeze -
dried blueberry, strawberry, or
raspberry powder and a few drops of similar flavoured Medicine Flower Extracts.