Rasperries and Cream Cake

This summer, being too young for a real job ands desperate for money I started a little cake business in my neighborhood. This was my first job. I make it all up and looked at it and realized that it looked TERRIBLE! I was horrified. Even when my mom came in the room she told me to redo it. I had one hour left, so I speedily whipped up another one and I think it turned out beautifully! If you're ever wondering how to make a cake look pretty just google the cake you're wanting to make and someone will have already done it for you! :)

Raspberries and Cream Cake

White Cake

1 box white cake mix	2 eggs
1/3 C oil	3/4 C milk
3/4 C sour cream	2 t vanilla

 Mix all ingredients until well combined. Pour into 3- 9 inch cake pans and bake for 15-20 minutes at 350 degrees until it is light brown and springs back at your touch.

Raspberry Cream Filling

2 C whipped cream	1/2 C powdered sugar
1 t vanilla	About 1 C fresh raspberries,  washed and dried

Chill your mixing bowl in the freezer for 5 minutes. Whip the cream, powdered sugar and vanilla until peaks start to form, then toss in the raspberries. Mix until stiff peaks form and raspberries are broken up. 

Note: If you desire more raspberry flavor, add some raspberry jam!

Lemon Buttercream

1/2 C butter	1/2 C shortening
1 t vanilla	4 C powdered sugar
2-4 T fresh squeezed lemon juice	Zest of one lemon

Cream butter and shortening for 1 minute. Add vanilla and powdered sugar. Instead of milk, use lemon juice until you have reached your desired consistency, and add the zest of one lemon.

To Assemble: Take one layer of cake and place on a cake board. Spoon 1/2 of the cream on the layer and spread evenly. Add the second layer and repeat until they are all used up. Frost the cake with lemon buttercream. The Raspberry cream will mix with the frosting on the sides giving it a pretty pink color. If you desire, pipe rosettes on the top border, and a shell border on the bottom. Top with fresh fruit and you're done! Enjoy!

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