Sunday, February 27, 2011
Raspberry White Chocolate Layer Cake
Yesterday was the baby shower for a good friend. Her name starts with an M, as does her yet-to-be-born baby girl. Pink was required, and dragonflies are the nursery theme, so I decided to combine the two. The new mom is a vegetarian, so I had originally planned to make some kind of fabulous non-gelatin strawberry bavarian cream layered masterpiece, but anyone who has read my baking disaster post about agar agar knows I have not yet conquered the sea vegetable beast. When I regrouped and went a different direction, I kept seeing raspberry and white chocolate, since I knew I'd be making white chocolate dragonflies.
The cake is really a combination of 3-4 recipes. The white cake layers come from Dorie Greenspan's Perfect Party Cake from Baking: From My Home to Yours, which really is perfect (I've blogged it in March 2008 and July 2009 in various versions I've made). This time I made the cake layers according to the recipe, so they were light and slightly lemony. I wanted white chocolate in the cake as well, so I made the white chocolate whipped cream that is part of the Black and White Chocolate Cake in the same cookbook.
When I assembled the cake, I split the layers, spread each with raspberry jam, topped that with white chocolate whipped cream, and sprinkled that with fresh raspberries. I made the raspberry buttercream from The Modern Baker by Nick Malgieri, and that's the color you see on the cake. No food coloring, just raspberries!
The white chocolate dragonflies are just melted white chocolate discs that I stuck in a ziploc and piped onto parchment paper lining bent to let the wings stand up. Overall, I think the fresh raspberries in between the layers as well as in the icing really clinched the flavor.
at 9:11 AM