Name: Raspberry, White Chocolate & Rose Layer
Yield: Serves 10-12 (or 25-30 wedding cake style)
Ingredients: 6 medium eggs; 375 g self-raising flour; rose Turkish delight, cut into small cubes (optional); 100 g white chocolate, finely chopped; 2 tsp vanilla extract; 1 layer cake batch of Basic Buttercream; 1-2 drops rosewater; 100 g fresh raspberries plus a few to decorate; 4 tbsp good quality raspberry jam; white chocolate chips or chunks (optional); 375 g caster sugar; edible rose petals (optional); 375 g unsalted butter, softened; 3 x 20 cm sandwich tins, greased, then lined on the bottom only

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This is such a pretty, natural, colourful cake, perfect for a summer birthday or party. The combination of sweet white chocolate and sharp raspberries is a winner, and the hint of rosewater makes it very special. It’s also an easy cake to make and decorate and looks very impressive with very little effort! You can leave out the rosewater if you’d prefer: it will taste delicious either way.