How To make Chocolate Raspberry Buttercreams
-- ===bottom layer=== 4 oz Unsweetened baking c
-hocolate
cut into pieces 1/2 c Butter
2 c Sugar
1 ts Vanilla
4 Eggs
1 c Flour
:
===filling=== 1/2 c Raspberry preserves;
-seedless 2 oz Semisweet chocolate; cut
-into pieces 1 oz Unsweetened baking c
-hocolate cut into pieces 1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter; softened
:
===glaze=== 1 oz Unsweetened baking chocolate
1 tb Butter
Preheat oven to 350 degrees. Grease 9 x13" pan. Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and 1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just
until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or until set. Cool. Spread raspberry preserves over base. Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1 minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves. Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour. Cut into bars. -----
How To make Chocolate Raspberry Buttercreams's Videos
EASY YUMMY Raspberry Buttercream Recipe!
Are you ready for the most delicious Raspberry Buttercream recipe?! This simple recipe is one that everyone loves and I'm so excited to share it with you! I use it to fill my cakes or as icing on top of cupcakes. You can frost your cakes with it as well!
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TOOLS I USED (some items are not exactly what I used, but a good substitute):
RASPBERRY FILLING -
WILTON CLEAR VANILLA -
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SHORTENING COMPARISON -
LEMON CAKE RECIPE -
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Raspberry White Chocolate Cake - Raspberry Cake with White Chocolate Buttercream.
Chocolate and raspberries in a cake is a flavor combination that doesn’t need any improvement. But add nutty white chocolate frosting, and you’ve created a cake that’s completely irresistible. This raspberry white chocolate cake is made with raspberry cake layers and white chocolate buttercream.
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Layered Chocolate Raspberry Cake
A deliciously rich and moist four-layered Chocolate Raspberry Cake is the perfect decadent dessert for any special occasion. Four layers of dark chocolate cake, creamy chocolate frosting, and a luscious raspberry filling. The entire cake is frosted with a silky ganache that envelops this gorgeous masterpiece. It is pure indulgence!
Raspberry & White Chocolate Cake Recipe
This Raspberry & White Chocolate Cake combines these flavours in three stunning layers, filled and topped with a silky white chocolate buttercream. There's fresh raspberries in the cake and on top, freeze dried raspberries for decoration and raspberry jam between the cake layers. White chocolate chips are mixed into the sponge, there's melted white chocolate in the buttercream and optional white chocolate curls for decoration on top. This is an amazing showstopper cake!
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White Chocolate Raspberry Cake | CHELSWEETS
This white chocolate raspberry cake recipe is made with fluffy white cake layers, and its white chocolate frosting is perfectly balanced with a tart raspberry filling!
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RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries