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I’m always amazed at little ones!  How in the world did my then 4yo daughter decide she wanted to learn to play the violin?  While being exposed to lots of music I certainly hadn’t suggested she learn to play an instrument let alone a classical one.  No worries we got her started and away she went with gusto…  Well this post isn’t about music but recently I was asked by my friends to make their 3yo daughter a birthday cake. Apparently she had requested “a raspberry on the inside” birthday cake.  I’d never made one before but love a challenge so this is how I did it.

WARNING – Heavy text as some dummy (me) forgot to take progress photos… but it turned out great so bear with me folks.

First off I thought I’d start with a white cake recipe and add my raspberry goodness to it.

White cake mix or this from scratch recipe…

Ingredients

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk

Then To make it Raspberry Flavoured…

Ok.. great but it had to be raspberry flavoured…  I could not for the life of me find fresh raspberries that day that weren’t growing fur, so my next best option was a heaping tablespoon of raspberry jam (jelly) with the seeds for authenticity AND I added a 1/3 of a sachet of Raspberry Jello Crystals dissolved into a half cup of water.

Raspberry cake by Cake Artisan

Cake Crumb

I figured it wouldn’t throw off the balance of the cake since it thickens as it sets up.  My theory proved right and the cake was relatively dense (with a fine crumb texture like a Madeira or pound cake) but still light and very flavourful.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two eight inch round pans or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth, the jello crystals and the raspberry jam. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven.  For cupcakes 20-25 mins.
Raspberry Cake by Cake Artisan

Raspberry Jam (Jelly)

For this little lady’s cake I made two 6 inch and two 8 inch round cakes to stack.

In between each matching pair I spread a fine layer of raspberry jam (jelly) and then added raspberry cream cheese frosting (my original recipe with some raspberry jello crystals and a small amount of jam added to it).

I placed wooden dowels inside of McDonalds straws into the 8 inch stacked cakes and then placed the 6 inch stacked pair on top.

Raspberry Cake by Cake Artisan

Dowels

All of the cakes were covered in my crusting cream cheese frosting prior to stacking as they wanted it smoothed to look like fondant.  I then cut out about one hundred or so purple and one hundred or so pink fondant flowers for decoration.  This cake was to compliment a Tinkerbell cake topper.

The glitter is edible sparkle glitter.  The cake was a lot of work but my friends loved it.  Hubby enjoyed the crumbs I had cut off the top so much I made him his very own raspberry cake the next day.  It was pretty much gone in an instant.  Don’t forget to email me if you have any questions.  Happy Baking!

Tinkerbell Raspberry Cake by Cake Artisan

Raspberry Cake

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Comments

Lois B on 27 October, 2010 at 12:21 pm #

Another masterpiece, Colleen! I’m sure it made her day and will be remembered in the family for years to come.


Colleen on 27 October, 2010 at 2:27 pm #

Hey Lois! Thanks for dropping by. Yes, they loved it and even bought some into work for my husband as he was complaining about missing out! 😉


Stephanie on 6 November, 2010 at 8:35 pm #

Looks like it turned out wonderful – pretty and tasty (I’m sure). Clever to use the jello crystals.


Colleen on 22 December, 2010 at 8:39 pm #

Thanks Stephanie! The Jello worked well for lots of intense flavour without changing the consistency of the mix.


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