Pink Raspberry Cake
I could probably pull this off as a Valentine’s cake, but I thought it would be pretty as my sister’s birthday cake. I wouldn’t even call her a ‘girlie girl’, but somehow pink and gold sounded fun and sweet. It is composed of two layers of basic white cake mix with a thin layer of raspberry filling and two helpings of pink frosting. I’m no Nigella Lawson, but here is my trick for foolproof frosting. After the cakes have cooled, coat them in a thin layer of frosting using an offset spatula. This first layer may have unsightly crumbs mixed in and look rather sloppy, but no reason to panic because the second layer will provide a beautiful cover up. Refrigerate for 30-45 minutes and top with the final layer. Again, this will spread easily and cover up any flaws from the first layer. For a nice, creamy look, I like to make small S-shaped swirls around the entire cake and dress it up a little. Hope you give this a try…..I promise it’s incredibly easy!