My family and I celebrated my mom and Uncle John’s birthday this weekend. They both share a birthday in January, so we always combine the two and celebrate both at the same time!
John’s favourite cake is lemon, and my mom’s is chocolate so I combined those and made a 4 layer cake, both lemon and chocolate. John also loves raspberry, so I made a raspberry filling (recipe down below) and put that in-between the layers along with a layer of my buttercream.
To create the look of the cake, all I did was make a double batch of buttercream and divided it into 4 bowls. I put a small drop of Wilton’s Red Food Colouring into the first bowl, and increased my amount each time.
Then I piped with Wilton’s 126 piping tip, starting at the bottom of the cake with the darkest layer and worked my way up!
Hope you guys had a lovely weekend!
Here’s what the inside looked like!!
RASPBERRY CAKE FILLING
- 2 12 ounce packages of frozen raspberries (with no syrup)
- 1 1/3 cups water
- 1 1/2-2 cups granulated sugar (I used 1 1/2 and it was very sweet, so keep that in mind!)
- 2 tablespoons of lemon juice (optional)
- 5-6 tablespoons of cornstarch dissolved in 1/2 cup of water
- In a saucepan combine the raspberries, water, sugar, and lemon juice.
- Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
- Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.
- Dissolve the cornstarch in 1/2 cup of water.
- Whisk the mixture into the raspberry mixture.
- Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
- Remove from heat and cool completely, stirring every once in a while (I transferred my sauce into another bowl and stuck it in the fridge to help speed the cooling process).
- It will begin to thicken like a jelly, so make sure you keep an eye on it and stir it often for easier spread on the cake.