Dede Wilson

creator of 

White Celebration Cake with Raspberries

The pic above was taking during our video taping of the making of this cake. There are actually a few videos that go along with it: one for making the white cake, one for making the buttercream and another where I assemble and frost the cake. This is a tender white cake that uses King Arthur Cake Flour, which creates a great texture and flavor. The two 8-inch layers are filled with seedless raspberry jam, frosted with vanilla Italian Meringue Buttercream and crowned with a cluster of fresh raspberries and a shower of confectioners’ sugar.

If you have a turntable, get it ready. The three tools that will come in handy when frosting a cake are a turntable, a cardboard round in the same size as the cake (in this case, 8-inches) and an icing spatula. Click here for more Tips & Tricks for Cake Decorating Essentials.

 

White Cake, baked in 8-inch pans, cooled

1/3 to 1/2 cup seedless raspberry jam

Italian Meringue Buttercream, vanilla variation, ready to use

2, 6 ounce packages fresh raspberries

Confectioners’ sugar

 

Level the cake layers if need be. Place one cake layer on an 8-inch cardboard round and place on turntable. Spread about 1/3 cup of jam on top of cake, going almost to the edges, but leave about 1/4-inch border of cake all around. Top with second cake layer. Place about 1 cup of the soft, spreadable buttercream on top of cake and spread in a thin, even crumb-coat all over the top and down onto sides, using more buttercream as needed. For this step you just want a sheer coat that seals in any crumbs and provides a smooth surface for the final coat. Refrigerate until firm, about 2 hours.

Apply final coat of buttercream thickly, using icing spatula to create decorative but casual swirls. Cake may be refrigerated in an airtight container (such as a cake dome) overnight. Bring to room temperature before serving. Right before serving arrange berries on top of cake and sprinkle with confectioners’ sugar.