Raspberry Valentine's Cake - Preppy Kitchen
"A moist and zingy raspberry cake filled with white chocolate buttercream and covered in a soft pink ombré of Italian meringue buttercream and dotted with delicate hearts...."
INGREDIENTS
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1 2/3 cup all-purpose flour (230g)
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1 cup granulate sugar (136g)
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1/4 tsp baking soda (heaping)
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1 tsp baking powder (heaping)
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1/4 tsp kosher salt
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3/4 cup unsalted butter (room temperature, 170g)
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3 egg whites (room temperature)
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1 tbsp vanilla extract
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1/2 cup sour cream (120ml)
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1/2 cup whole milk (105ml)
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6 oz raspberries (fresh or freeze dried)
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2 tbsp lemon juice (fresh)
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1 tbsp lemon zest
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1 ½ cup unsalted butter (room temp, 315g)
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4 ½ cups confectioners sugar (648g)
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1 cup white chocolate chips (melted and cooled, 168g)
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1 tbsp granulated sugar
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1 cup raspberries (fresh)
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1 tbsp lemon juice
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1 tbsp vanilla
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1/4 tsp salt
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1 tbsp lemon zest
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3 sheets printable hearts (Or pipe them free-hand)
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1 1/2 feet parchment paper
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½ cup candy melts (84g)
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4 egg whites (large)
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1 1/3 cups granulated sugar (divided)
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1 Pinch kosher salt
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16 ounces unsalted butter (454g, room temperature, cut into 1-inch pieces)
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1 tsp pure vanilla extract
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1/4 tsp cream of tartar
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1/3 cup water (70g)
Comments & Reviews
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