Recipe: the base is my favorite vanilla almond white cake, filled with the rapberry compote from this recipe, and a simple syrup. The frosting is a double batch of this white chocolate russian buttercream, to which I added an extra 50g of white chocolate for the taste. I originally wanted to make this white chocolate swiss meringue buttercream instead, but I realized after finishing my first batch that my butter might be moldy. So I had to throw everything in the garbage and improvise. I‘m not mad at the result, though. The frosting gave a very decadent feel to the cake, while being smoother and less sweet than American buttercream. I think it complemented the acidity of the raspberries pretty well.
by picotipicota1
20 Comments
Looks good on the outside, would have loved to see inside too🙂
So beautiful 😻 how did you get your cake layers so even? Mine always turn out lopsided and crumbly
That looks incredible!!
Damn that’s beautiful
Beautiful cake. Thank you for the recipe!
This tickled my brain. So beautiful!
Wow, what a masterpiece op! It’s beautiful and I bet it tasted amazing. Thank you for posting the recipes!
What a beauty!
That is beautiful. Well done
❤️💙🤍
Happy Canada Day! From your southern neighbor (Washington State). Your cake looks amazing.
Absolutely gorgeous, and thanks for the recipes! Happy celebration! 🇨🇦
This looks gorgeous! And happy Canada Day!
Did you mix the compote and the simple syrup or layer them on top of each other? Or moisten the cake with the simple syrup? Sorry if this is a silly question, I don’t make a lot of cakes.
Gorgeous! 😍
That’s a bauty!
Gorgeous! 😍
Beautiful! Did you do something with the berries on top to make them look frosted?
WOW!!!
I wanna try this so badly. I’ve never done a cake with white chocolate.
v cute!!